Potentials of biodegraded cashew pomace for cake baking

Author:

Aderiye B. I.,Igbedioh S. O.,Caurie S. A.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference32 articles.

1. Aderiye BI (1984) Effect of ascorbic acid on incidence and growth of fungi associated with okra (Hibiscus esculentus). Nig J Microbiol 4(1–2): 112–116

2. Aderiye BI (1985) Effects of ascorbic acid and pre-packaging on shelf-life and quality of raw and cooked okra. Food Chem 16: 69–77

3. Aderiye BI and Akindolani I (1988) Use of yam peel extract for the production of single cell protein fromBotryodiplodia theobromae. Biological Wastes 26: 77–81

4. Aluko RE and Olugbemi LB (1989) Sorghum as a raw material in the baking industry. Paper presented at the IAR/ICRISAI symposium on the current status and potentials of industrial uses of sorghum in Nigeria. Dec 4–6, 1989

5. Anonymous (1966) The cashew tree. Indian Cashew J 1: 2–9

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