Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder-Reference-Cited by-同舟云学术

Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder

Published:1995-12 Issue:4 Volume:48 Page:287-295
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Aremu C. Y.,Agiang M. A.,Ayatse J. O. I.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01088488.pdf

Reference14 articles.

1. Are LA, Gwynne-Jones DR (1974). Uses of cocoa-commercial and local. In: Are IA, Gwynne-Jones DR (Eds). Cacao in West Africa. Oxford University Press, Ibadan, Nigeria, pp. 121?125.

2. Igene JO, Negbenedor CA, Nkana I (1991). Food Science and technology in Nigerian agricultural and industrial development. J Agr Sci Technol 1: 54?65.

3. Lopez AS, Ferrira HIS, Ilamosa A, Romen AS (1985) Present status of cocoa in Brazil. In: Proc 9th Intl Cocoa Res Conf Lome, Togo. pp 425?435.

4. Oyenuga VA (1968) Their chemistry and nutritive value. In: Oyenuga (ed.) Nigeria's feeding-stuffs (2nd edn.) IUP, Ibadan, Nigeria. pp 55?60.

5. Owusu-Domfeh K, Christensen DA, Owen BD (1970). Nutritive value of some Ghanaian feedstuffs. Can J Ani Sci 50: 1?14.

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