ScholarLens Back to search
2012•American Journal of Food TechnologyRequires access

Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends

Chiemela Enyinnaya Chinma, Bibiana Dooshima Igbabul, O. O. Omotayo

Open publisher page 53 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 53 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Food science, Quality (philosophy), Rice flour, Chemistry, Raw material, Physics, Organic chemistry, Quantum mechanics

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends — Research Paper | ScholarLens