Physiochemical And Sensory Evaluation Of Cookies Produced From Blends Of Malted Sorghum, Sprouted Black Beans And Cooked Cocoyam Flour, Proximate Analysis, Minerals
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UniProjects (2026, October 5). Physiochemical And Sensory Evaluation Of Cookies Produced From Blends Of Malted Sorghum, Sprouted Black Beans And Cooked Cocoyam Flour, Proximate Analysis, Minerals. UniProjects. https://uniprojects.net/biology/project-topics-materials/physiochemical-and-sensory-evaluation-of-cookies-produced-from-blends-of-malted-sorghum-sprouted-black-beans-and-cooked-cocoyam-flour-proximate-analysis-minerals/