Effect of Curry Spice (Murraya Koenigii) On the Shelflife of Cookies (Biscuit) Produce from Sorghum Flour Blends with Wheat Flour

§ Rufus Giwa Polytechnic Owo Ondo State Nigeria

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Effect of Curry Spice (Murraya Koenigii) On the Shelflife of Cookies (Biscuit) Produce from Sorghum Flour Blends with Wheat Flour

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References

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Oluwamodupe Giwa. 2012. "Effect of Curry Spice (Murraya Koenigii) On the Shelflife of Cookies (Biscuit) Produce from Sorghum Flour Blends with Wheat Flour". Global Journal of Science Frontier Research - C: Biological Science GJSFR-C Volume 12 (GJSFR Volume 12 Issue C6).

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords
Classification
GJSFR-C Classification FOR Code: 820507
Version of record

v1.2

Issue date
October 13, 2012

Language
English
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Effect of Curry Spice (Murraya Koenigii) On the Shelflife of Cookies (Biscuit) Produce from Sorghum Flour Blends with Wheat Flour

Oluwamodupe Giwa
Oluwamodupe Giwa Rufus Giwa Polytechnic Owo Ondo State Nigeria