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Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend

机译：储存对由甘薯 - 鸽皮 - 香蕉粉混合物制备的配制饼干物理，化学，微生物和感官特性的影响

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A. Adeola; S. Ayansina; G. Kayode; A. Aderounmu; Ojo OG;
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5. Supplementation of Beverage, Yogurt and Probiotic Fermented Milk with Lentil Flour and Pea Flour and Study of their Microbial, Physical and Sensory Properties after Production and During Storage. [D] . Zare, Fatemeh. 2011

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6. Physical chemical and sensory properties of biscuits prepared from flour blends of unripe cooking banana pigeon pea and sweet potato [O] . Abiodun A. Adeola, Ehimen R. Ohizua 2018

机译：由未煮熟的香蕉木豆和甘薯的面粉混合物制得的饼干的物理化学和感官特性
7. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato [O] . Abiodun A. Adeola, Ehimen R. Ohizua 2018

机译：由面粉烹饪香蕉，鸽豌豆和红薯制备的饼干的物理，化学品和感觉特性

Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend

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