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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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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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Header DbId: bsu
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An: 194672706
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 6/18/2026, Vol. 2026, p1-12. 12p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=bsu&AN=194672706
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        Value: 10.1155/jfpp/6235591
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      – Code: eng
        Text: English
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      – TitleFull: Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies.
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              Text: 6/18/2026
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              Y: 2026
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              Value: 2026
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