Search Results - Barima, Akosua Asaah Twum

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    Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain Flours

    Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain Flours by Bawa, Michael, Dzigbor, Aaron, Gobe, Vera Afua Dela, Opoku, Genevieve Fremah, Barima, Akosua Asaah Twum, Donkor, Abena Kumia Larbi

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    Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours

    Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours by Bawa, Michael, Dzigbor, Aaron, Gobe, Vera Afua Dela, Opoku, Genevieve Fremah, Barima, Akosua Asaah Twum, Donkor, Abena Kumia Larbi

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