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
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