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
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Institutions
- AVE-MARIA UNIVERSITY, PIYANKO, NASARAWA STATE 1
- Babcock University, Ilishan-Remo, Ogun State 7
- Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State 454
- Bauchi State College of Agriculture, Bauchi, Bauchi State 1
- Bauchi State University, Gadau, Bauchi State 16
- Bayelsa State Polytechnic, Aleibiri, Bayelsa State 13
- Bayero University, Kano, Kano State 586
- Benue State Polytechnic, Ugbokolo, Benue State 10
- Benue State University, Makurdi, Benue State 47
- Bingham University, Karu, Nasarawa State 3