Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies
Lipid (oil and fat) is one of the basic and important components used in the production of cookies. It plays several roles in their composition and a judicious choice of this ingredient makes it possible to have cheap, delicious and very nutritious cookies. This study aimed to evaluate the effect of...
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| Main Authors: | , , , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2023
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/22658 |
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