Work

Physico-Chemical and Sensory Properties of Cookies Prepared from Wheat Flour and Cashew-Apple Residue as a Source of Fibre

Year: 2015

Type: article

Source: Asian Journal of Agriculture and Food Sciences

DOI: 10.24203/ajafs.v3i2.2552

Authors: C. O. Ebere, N. J. T. Emelike, D. B. Kiin-Kabari

Institution: Rivers State University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W1835300885

FWCI: 1.637

Cites: 17

Cited by: 25

Related to: 10