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Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies.

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Bibliographic Details
Title: Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies.
Authors: Bisenebet Mossie, Behailu1 (AUTHOR) behailu2005bdu@gmail.com, Ambaw, Birhanu Ayitegeb1 (AUTHOR), Abera, Biresew Demelash1 (AUTHOR), Ayehu, Yeshiwas1 (AUTHOR), Maru, Daniel Berhane1 (AUTHOR), Oshonel, Asrat Otoru1 (AUTHOR), H/Meskel, Wendu H./Mikael1 (AUTHOR), Jha, Poulami1 (AUTHOR) pojha@wiley.com
Source: Journal of Food Processing & Preservation. 6/18/2026, Vol. 2026, p1-12. 12p.
Database: Business Source Ultimate
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ISSN:01458892
DOI:10.1155/jfpp/6235591