Changes in nutritional, texture, rancidity and microbiological properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
The use of indigenous crops in the preparation of nutritious snacks such as biscuits has been reported as a means of alleviating the perennial problem of malnutrition among Nigerians, especially children. However, storage has been recognised as a factor affecting the attributes of these biscuits. Th...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/114278 |
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