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