Study on Proximate Composition and Sensory Attributes of Shortbread Cookies Produced from Wheat, Soybean and Carrot Flour Blends

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Publication Details

Published
2025-05-06
DOI
https://doi.org/10.9734/ajfrn/2025/v4i2268
Primary Topic
Food Quality and Safety Studies
Type
article
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article

Study on Proximate Composition and Sensory Attributes of Shortbread Cookies Produced from Wheat, Soybean and Carrot Flour Blends

Blessing C. Nwokeke, Peace Ekeocha, A.U. Eweama, U.E. Madu
Food Quality and Safety Studies
article

Study on Proximate Composition and Sensory Attributes of Shortbread Cookies Produced from Wheat, Soybean and Carrot Flour Blends

Blessing C. Nwokeke, Peace Ekeocha, A.U. Eweama, U.E. Madu
article en

Abstract

No abstract available for this paper.
Vol. 4(2)
Zero hunger
Openalex Percentile: Top 89%
Food Quality and Safety Studies
DOISourceOpenAlex
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Study on Proximate Composition and Sensory Attributes of Shortbread Cookies Produced from Wheat, Soybean and Carrot Flour Blends — Blessing C. Nwokeke, Peace Ekeocha, et al. · (2025) | TGRS Research Map | TGRS