Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam
M. A. H. China, U. C. Oguzor & A. E. Ujong · Asian Food Science Journal · 2020
The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit pr...
Open access
Research Article
10.9734/afsj/2020/v18i130201