Tables index

From

Proximate Composition and Consumer Acceptability of Cookies Produced from Water Lily (Nymphaea lotus), Coconut (Cocos nucifera) and Wheat Flour (Triticum aestivum) Flour Composites

Gilbert Owiah Sampson

American Journal of Food and Nutrition. 2020, 8(3), 78-84 doi:10.12691/ajfn-8-3-4
  • Table 1. Formulation of Composite Flour and other Ingredients for biscuit Production
  • Table 2. Proximate composition of biscuit
  • Table 3. Sensory attributes of biscuit