Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production-Reference-Cited by-同舟云学术

Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production

Published:2020-03-17 Issue:4 Volume:14 Page:1998-2009
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Adegunwa Mojisola O.,Kayode Bukola I.,Kayode R. M. O.,Akeem Sarafa A.,Adebowale Adesola A.,Bakare Henry A.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-020-00446-9.pdf

Reference50 articles.

1. J.F. Morton, Cashew apple, in Fruits of warm climates, ed. by J.F. Morton, C.F. Dowling (J.F. Morton, Miami, 1987), pp. 239–240

2. B. Dendena, S. Corsi, Cashew, from seed to market: a review. Agron. Sustain. Dev. 34(4), 753–772 (2014)

3. N.J.T. Emelike, L.I. Barber, C.O. Ebere, Proximate, mineral and functional properties of defatted and undefatted cashew (Anacardium occidentale Linn.) kernel flour. Eur. J. Food Sci. Technol. 3(4), 11–19 (2015)

4. T.O. Akinwale, Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits. Eur. Food Res. Technol. 211(3), 205–207 (2000)

5. S.H. Azam-Ali, E.C. Judge, Small-scale cashew nut processing (Food and Agriculture Organization – FAO Rugby, UK, 2001). https://www.anacardium.info/IMG/pdf/Small-scale_Cashew_Nut_Processing_-_FAO_2001.pdf.

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