Indigenous pigmented corn (Zea mays L.) flour as substitute for all-purpose flour to improve the sensory characteristics and nutrient content of crackers
Introduction : There is growing interest in using indigenous crops as alternative food sources that can address food and nutrition insecurity in developing countries. This study aimed to evaluate the nutrient content and sensory characteristics of crackers developed from indigenous pigmented corn (Z...
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| Main Authors: | , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/18579 |
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