Physico-Chemical and Sensory Properties of Wheat-Margarine-Avocado Cake Blends
G. O. Eteng, N. I. Olaitan, T. T. Iombor & F. Z. Igbua · European Journal of Nutrition & Food Safety · 2020
The nutrient contents of wheat-margarine used in the preparation of cakes in Nigeria is low with high fat leading consumers to several nutritional and health challenges such as overweight, obesity and cardiovascular diseases. This research was aimed at determining physicochemical...
Open access
Research Article
10.9734/ejnfs/2020/v12i430219