Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability
Abstract This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and coo...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-01-01
|
| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-024-00353-z |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|