Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Chemical and Physicochemical Characteristics of Biscuits Produced from Fermented Black Bean and Cocoyam Flour
Authored by
Ernest Eguono Emojorho
Department of Food Science and Technology, Southern Delta University, Ozoro, Nigeria.
Chioma Cecilia Aniemena
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Capulet Uche Anyanwe
Department of Microbiology, Dennis Osadebe University, Asaba, Delta State, Nigeria.
Charles Chukwudi Ogboli
Department of Environmental System Engineering and Management, Memorial University of Newfoundland, Canada.
Adachukwu Amanda Anadu
Department of Food Science and Technology, Southern Delta University, Ozoro, Nigeria.