Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference42 articles.
1. AACC International. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, AACC International, St.Paul, MN, USA (2000)
2. Abayomi HT, Oresanya TO, Opeifa AO, Rasheed TR. Quality evaluation of cookies produced from blends of sweet potato and fermented soybean flour. International Journal of Agricultural, Biosystems Science and Engineering Vol: 7 (7) 350–355 (2013)
3. Adeyeye, Samuel Ayofemi, and John O. Akingbala. Quality characteristics and acceptability of cookies from sweet potato–maize flour blends. Nutrition & Food Science. 703–715 (2015) doi:https://doi.org/10.1108/NFS-03-2015-0020
4. Adeyeye SAO, Adebayo-Oyetoro AO, Omoniyi SA. Quality and sensory properties of maize flour cookies enriched with soy protein isolate. Cogent Food & Agriculture. 3: 1278827 (2017)
5. Akesowan A. Quality characteristics of light pork burgers fortified with soy protein isolate. Food Science and Biotechnology. 19: 1143-1149 (2010)
Cited by
8 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