Tables index

From

Development of Gluten-free Biscuit from Peanut-Pearl Millet Composite Flour

Martha Wunnam Alhassan, Theodora Ojangba, Francis Kweku Amagloh

American Journal of Food Science and Technology. 2019, 7(2), 40-44 doi:10.12691/ajfst-7-2-1
  • Table 1. Percentage composition of peanut-millet blends for biscuit preparation
  • Table 2. Ingredients used for biscuit preparation
  • Table 3 Aflatoxin concentration of peanut and millet flours
  • Table 4. Proximate composition of biscuit products
  • Table 5. Sensory evaluation of biscuit products