Tables index

From

Quality Characteristics of Cookies Prepared from Wheat and Fermented Afzelia Africana Flour

Bibiana Igbabul, Ruth Ogunleye, Julius Amove

American Journal of Food Science and Technology. 2018, 6(6), 247-252 doi:10.12691/ajfst-6-6-3
  • Table 1. Blends formulation
  • Table 2. Proximate Composition of Cookies Prepared from Wheat and Fermented Afzelia Africana flour blends
  • Table 3. Physical Properties of Cookies Produced from Wheat Flour and Fermented Afzelia Africana Flour
  • Table 4. Minerals and Vitamins of Cookies Prepared from Wheat and Fermented Afzelia africana Flour Blends
  • Table 5. Sensory Scores of Cookies Prepared from Wheat and Afzelia Africana Flour Blends