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The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook) seed flour

  1. Sunday Y. Giami1,*,
  2. Simeon C. Achinewhu1,
  3. Christiana Ibaakee2

Article first published online: 20 MAY 2005

DOI: 10.1111/j.1365-2621.2005.01008.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 40, Issue 6, pages 613–620, June 2005

Additional Information

How to Cite

Giami, S. Y., Achinewhu, S. C. and Ibaakee, C. (2005), The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook) seed flour. International Journal of Food Science & Technology, 40: 613–620. doi: 10.1111/j.1365-2621.2005.01008.x

Author Information

  1. 1

    Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria

  2. 2

    Rivers State Post-Primary Schools Board, Port Harcourt, Nigeria

* *Fax: 234 084 230720; e-mail: sygiami@yahoo.com

Publication History

  1. Issue published online: 20 MAY 2005
  2. Article first published online: 20 MAY 2005
  3. (Received 12 November 2003; Accepted in revised form 26 August 2004)

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View Full Article (HTML) Get PDF (119K)