Preparation and Quality Evaluation of Biscuits from Mango Seed Kernel-Acha Flour Blends
Ibrahim Abdul-Alim Gambo, Ayo Jerome Adekunle & Bessong Sarah · Asian Food Science Journal · 2022
Production and quality evaluation of biscuits from mango seed kernel-Acha flour blend were studied. The biscuits were formulated with 0, 5, 10, 15, 20, 25 and 50% of mango seed kernel (magnifera indica) flour with acha flour. The biscuits were prepared from the flour blends with...
Open access
Research Article
10.9734/afsj/2022/v21i630431