Production and Evaluation of Chin Chin from Wheat Flour, Soybean and Ginger Using Response Surface Methodology
Student: Faith Oshuare Oviosu (Project, 2025)
Department of Food Technology
Auchi Polytechnic, Auchi, Edo State
Abstract
PRODUCTION AND EVALUATION OF CHIN CHIN FROM WHEAT FLOUR, SOYBEAN AND GINGER USING RESPONSE SURFACE METHODOLOGY
Keywords
Chin-chin
Soy bean
wheat
ginger
response surface methodology
sensory evaluation
proximate analysis
protein
ash
For the full publication, please contact the author directly at: itzfaith1998@gmail.com