Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers-Reference-Cited by-同舟云学术

Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers

Published:2018-06-20 Issue:9 Volume:55 Page:3556-3563
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Yeboah-Awudzi Millicent,Lutterodt Herman E.,Kyereh Emmanuel,Reyes Vondel,Sathivel Subramaniam,Manful John,King Joan M.^ORCID

Funder

Norman E. Borlaug Leadership Enhancement in Agriculture Program funded by USAID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3281-0/fulltext.html

Reference35 articles.

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2. Afoakwa EO, Budu AS, Merson AB (2007) Application of response surface methodology for optimizing the pre-processing conditions of bambara groundnut (Voandzei subterranea) during canning. Int J Food Eng. https://doi.org/10.2202/1556-3758.1062

3. Aguda ND (2009) Bringing food home: a study on the changing nature of household interaction with urban food markets in Accra, Ghana. Ph.D. Dissertation. Queen’s University, Ontario Canada

4. Bhat R, Yahya N (2014) Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations. Food Chem 156:42–49. https://doi.org/10.1016/j.foodchem.2014.01.063

5. Cauvain SP, Young LS (2009) Bakery food manufacture and quality: water control and effects. Blackwell Science Ltd, London

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