Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour
Authors
Khadijat Oluwashola Abdulrasaq
Department of Biochemistry, Kwara State University Malete, Ilorin, Nigeria
Department of Pharmacy, University of Ilorin, Ilorin, Nigeria
Yunus Temitayo Imam
Department of Biochemistry, Kwara State University Malete, Ilorin, Nigeria
Department of Biochemistry, University of Abuja, Abuja, Nigeria
Emmanuel Anyachukwu Irondi
Department of Biochemistry, Kwara State University Malete, Ilorin, Nigeria
Emmanuel Oladipo Ajani
Department of Biochemistry, Kwara State University Malete, Ilorin, Nigeria
Language: English
Page range: 165 - 176
Submitted on: Jan 5, 2025
Accepted on: Sep 20, 2025
Published on: Feb 9, 2026
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2026 Khadijat Oluwashola Abdulrasaq, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.