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Article Title
Proximate Composition, Selected Minerals, Antioxidant Activity, Physical and Sensory Properties of Biscuits Produced from Banana and Tropical Almond (Terminalia catappa L.) Seed Flour Blends
Authored by
M. I. Yusufu
Department of Food Science and Technology, Federal Polytechnic, Idah Kogi State, Nigeria.
C. A. Adah
Chemistry Department, Rev. Fr. Moses Orshio Adasu University, Makurdi, Nigeria.
N. Nezuami
Center for Food Technology and Research, Rev. Fr. Moses Orshio Adasu University, Makurdi, Nigeria.