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

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

Oluwamodupe Giwa

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Dr. Giwa Oluwamodupe Emmanuel

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Onileke Francisca Omolara

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Oyetayo Adedayo Michael

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Rufus Giwa Polytechnic

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. \u201cEffect of Curry Spice (Murraya Koenigii) On the Shelflife of Cookies (Biscuit) Produce from Sorghum Flour Blends with Wheat Flour\u201d. Global Journal of Science Frontier Research - C: Biological Science GJSFR-C Volume 12 (GJSFR Volume 12 Issue C6).

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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

Microbial Load Organoleptic Properties Shelf Life

Submission ReceivedAugust 18, 2012
Peer Review Double Blind
Handling Editor
Accepted September 14, 2012
Published September 29, 2012

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v1.2

Issue date

October 13, 2012

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Article Matrices

Total Score: 138

Country: United Kingdom

Subject: Global Journal of Science Frontier Research - C: Biological Science

Authors: Dr. Giwa Oluwamodupe Emmanuel, Onileke Francisca Omolara, Oyetayo Adedayo Michael (PhD/Dr. count: 1)

View Count (all-time): 165

Total Views (Real + Logic): 5145

Total Downloads (simulated): 2648

Publish Date: 2012 10, Sat

Monthly Totals (Real + Logic):

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Total Views: 5145

Total Downloads: 2648

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