Development of cookies from wheat-yellow/white maize composite blends and their physical and sensory evaluation.
Wheat is a staple food in many countries globally, but it alone cannot meet the dietary demands of the growing population. To address this, there is an increasingly critical need to integrate alternative cereals into diets, enhancing nutritional diversity and reducing reliance on imports. In present...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2025-01-01
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| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0326532 |
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