Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat...

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Bibliographic Details
Main Authors:	Ponka Roger, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, Fokou Elie
Format:	Article
Language:	English
Published:	Wiley 2022-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2022/7274193
Tags:	Add Tag No Tags, Be the first to tag this record!

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