id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-773	TOUZOU, Bleou Jean Jaurès; SORO, Doudjo; SORO, Soronikpoho; KOFFI, Kouadio Ernest	EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR	2021	10	.pdf	application/pdf	5534	297	58	Wheat flour biscuits have the highest intensity of firmness and crispness. UCB60: 40 % wheat flour + 60 % unfermented cashew kernel flour biscuit; UCB80: 20 % wheat flour + 80 % unfermented cashew kernel flour biscuit; UCB: Unfermented cashew kernel flour biscuit; FCB20: 80 %wheat flour + 20 %fermented cashew kernel flour biscuit; FCB40: 60 %wheat flour + 40 % fermented cashew kernel flour biscuit; FCB 60: 40 %wheat flour + 60 % fermented cashew kernel flour biscuit; FCB80: 20 %wheat flour + 80 % fermented cashew kernel flour biscuit; FCB: fermented cashew kernel flour biscuit.	cache/fens-773.pdf	txt/fens-773.txt