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Fig. 1 | Food Production, Processing and Nutrition

Fig. 1

From: Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

Fig. 1

Biscuits: C-b, cowpea biscuit; MC-b3, yellow maize and cowpea composite flour biscuit (25:75 w/w); MC-b2, yellow maize and cowpea composite flour biscuit (50:50 w/w); MC-b1, yellow maize and cowpea composite flour biscuit (75:25 w/w); M-b, yellow maize biscuit; W-b, refined wheat flour biscuit. The pictures of the biscuits were presented in our recent report (Irondi et al. 2021)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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