Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends
Chinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched Chinchin produced from plantain-tigernuts composite flour. M...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/101333 |
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