Table 1. Formulation of composite flours for cookies production

From

Production of Gluten-free Cookies from Blends of Malted Sorghum (S. Bicolor) and Tiger Nut (Cyperus esculentus) Flour

Akinwale Toyin Eunice, Ibidapo Olubunmi Phebean, Owolabi Samuel, Efuribe Nnenna Edith, Adeyilola Oyindamola Dorcas

American Journal of Food Science and Technology. 2020, 8(3), 106-111 doi:10.12691/ajfst-8-3-4