Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours
By K. Mcwatters, Jean-Bosco Ouédraogo, A. Resurreccion, Y. Hung, R. Dixon Phillips. 2003
193 citations recorded by the source corpus.
Subfields: Nutrition and Dietetics, Pharmacology
View Paper: https://www.semanticscholar.org/paper/6264d92fece4a32c4c71cd409d36767bef4e2272
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In Nutrition and Dietetics
In Pharmacology
Citations in the corpus
- Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends (2011, methodology): “Phytic acid was determined using the method of Reddy and Love (1999). Hydrogen cyanide was determined using the alkaline picrate spectrophotometric method as described by Balagopalan et al.”