Optimization of Sensory Attributes and Acceptability of Cookies made from Wheat-Tiger Nut Flour under different Storage Conditions

Corresponding Author’s Institution: Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria.

Corresponding Author’s email: omotayojimoh50@gmail.com

Received: 25-03-23
Accepted: 13-06-23
doi: https://dx.doi.org/10.4314/njns.v44i2.9