Tables index

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
  • Table 1. Formulation of composite flours for cookies production
  • Table 2. Functional properties of malted sorghum-tiger nut flour
  • Table 3. Proximate composition of malted sorghum-tiger nut cookies
  • Table 4. Physical properties of malted sorghum-tiger nut cookies
  • Table 5. Sensory acceptability of malted sorghum- tiger nut cookies