Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production
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DOI: 10.26656/fr.2017.5(1).315
Abstract: A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking… read more here.
Keywords: anchote coccinia; wheat; coccinia abyssinica; baking temperature ... See more keywords