Effects of Fermented Maize Residue on the Physicochemical and Nutritional Properties of Cookies
Owuno Friday, Kiin-Kabari David Barine & Akusu Monday · Current Journal of Applied Science and Technology · 2021
Fermented maize residue, a by-product of the production of fermented starch, a local weaning food and breakfast cereal for adults in Nigeria and West Africa was dried, milled into flour and utilized as a fibre source in cookies production at 0 – 30% levels of substitution. The e...
Open access
Research Article
10.9734/cjast/2021/v40i2031461