Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours

Abiyot Negu; Adamu Zegeye; Tessema Astatkie

doi:10.1007/s13197-020-04389-3

Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours

Abiyot Negu, Adamu Zegeye, Tessema Astatkie

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9 引用（Scopus）

源语言	英语
页（从-至）	3573-3580
页数	8
期刊	Journal of Food Science and Technology
卷	57
期	10
DOI	https://doi.org/10.1007/s13197-020-04389-3
出版状态	已出版 - 10月 1 2020

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食品科学

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title = "Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours",

keywords = "Baking temperature, Chemical composition, Composite flour, Phytochemicals, Sensory evaluation",

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AU - Zegeye, Adamu

AU - Astatkie, Tessema

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Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours

!!!ASJC Scopus Subject Areas

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