Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties

Author:

Fasogbon Beatrice M.ORCID,Taiwo Kehinde A.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference30 articles.

1. Abubakar UM, Sopade PA (1993) Rheological characterization of three nigerian traditional soups: Ewedu (Corchorus olitorius), Karkashi (Artemisia spp.) and Ogbono (Irvingia gabonensis) at different temperatures. Nig Food J 11:118–127

2. Akanbi CT (1992) Processing, physical and sensory characteristics of drum dried cowpea bean (Gbegiri) soup. Nig Food J 10:44–50

3. Alakali JS, Ijabo OJ, Satimehin AA (2003) Rheological characteristics of Canarium (Canarium Schweinfurhii) oil. J Pure Appl Sci 6(2):298–303

4. Ariahu CC, Risikat B, Tiamiyu OI (2001) Influence of soy flour and temperature on tilapia fish homogenate. Afr J Environ Stud 2:138–141

5. Awonorin SO (1993) Rheological and mechanical properties of B vitamin retention and sensory characteristics of sausage made from broiler chicken and guinea fowl. LWT 20:291–300

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