Physicochemical and Sensory Evaluation of Cookies Produced by Partial Substitution of Margarine with Avocado (Persia americana) Pulp
P. A. Adie, D. E. Enenche, T. M. Atsen & C. O. Ikese · Asian Food Science Journal · 2020
The production and determination of the nutritional properties of cookies produced by partial substitution of margarine with avocado pear pulp was studied. Well cleaned avocado pear was blended into paste and used to substitute margarine in the prepared cookies. The ratio of avoc...
Open access
Research Article
10.9734/afsj/2020/v18i230216