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Sensory and Proximate Characteristics of Annatto-colored Soy-wheat Cake Formulations
by Courage Sedem Dzah, Christopher Mensah and Fidelis Mawunyo Kpodo
American Journal of Food and Nutrition. 2016, 4(3), 78-82. DOI: 10.12691/ajfn-4-3-4
Pub. Date: May 25, 2016Views: 18390Downloads: 16394
soya bean flour cakes sensory evaluation composite flour annatto colorant product development
Abstract Full Text PDF (166 KB) Full Text HTML Full Text ePUB (649 KB)
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