Figure 3. Effect of baking time and temperature on energy to break of cookies

From

Optimization of Processing Conditions on Some Selected Mechanical Properties of Cookies from Wheat-Cocoyam Flour Using Response Surface Methodology (RSM)

Peluola-Adeyemi O.A, Bolaji O.T, Abegunde T.A, Ogungbesan V.T

American Journal of Food Science and Technology. 2019, 7(1), 22-26 doi:10.12691/ajfst-7-1-4