MICROBIAL, PHYSICAL AND SENSORY ATTRIBUTE OF COOKIES PRODUCED FROM WHEAT FLOUR FORTIFIED WITH Termitomyces robustus AND SPICED WITH CURRY LEAVES (Murraya koenigii)

Authors

  • Oluwamodupe Emmanuel Giwa.
  • Rachel Olubunmi Babalola.
  • Sunday Kolawole Atanlogun

Abstract

Abstract not available in the source database.

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Published

2012-01-01

Issue

Vol. 3 No. 2 (2012): Volume 3, Issue 2

Section

Articles