Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack)-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack)

Published:2004-10-19 Issue:1 Volume:220 Page:79-82
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Adelakun O. E.,Adejuyitan J. A.,Olajide J. O.,Alabi B. K.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-1034-y.pdf

Reference22 articles.

1. Dovlo FE (1970) Special report on local Foods. In: Food Research Institute (FRI) memo. FRI, Accra, Ghana, pp 17?21

2. Inglett GE (1970) Corn: culture, processing products. AVI, Westport, CT

3. Banigo ELO, Deman JM, Durtschaever CL (1974) Cereal chem 51:559?572

4. Potter NN (1978) Food Science, 3rd edn. Ithcica, New York, U.S.A.

5. Plahar WA, Leung HK (1983) J Sci Food Agric 34:407?411

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enzymatically active plant and microbial substances as potential food biocatalysts;“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev;2022

2. Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks;Foods;2021-04-01

3. Evaluation of Quality and Acceptability of Snack (Kokoro) Produced From Synthetic Provitamin A Maize (Zea mays) Genotypes;Frontiers in Sustainable Food Systems;2020-11-26

4. Development of fortified bakery products based on kokoro, a traditional Nigerian snack;Acta Universitatis Sapientiae, Alimentaria;2018-12-01

5. Physical and organoleptic characteristics of non-sour ‘kokoro’ (a Nigerian maize-based snack) as influenced by flour particle size differential;LWT;2018-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3