Journal of Food Stability
Journal / Journal of Food Stability / Vol. 4 No. 3 (2021) / Articles
 Open Access

Published: 2022-08-02

Articles

Physico-chemical and sensory properties of cookies produced from composite flours of wheat and banana peel flours

Oladotun Olakanmi Oguntoyinbo, John Alaba Victor Olumurewa, Olufunmilayo Sade Omoba

1-21

download PDF

Journal Identifiers


eISSN: 2663-1741
print ISSN: 2664-5513
 
About AJOL
AJOL Team
AJOL Board
Donors
Partners
Sponsors
Contact
Usage Statistics
Journal Quality
About AJOL
Policies
Whistle blowing
Terms and conditions
Non-profit Organisation
 
AJOL is a non-profit, relying on your support.


AJOL's largest donor partners:
Click here to sign up for titles of interest.
Follow AJOL