Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour
Author:
Affiliation:
1. Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Lagos, Nigeria
2. Department of Food Science and Technology, Mountain Top University, Lagos-Ibadan Expressway, Mowe, Ogun State, Nigeria
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.cogentoa.com/article/10.1080/23311932.2017.1282185.pdf
Reference31 articles.
1. CHARACTERISTICS OF TIGERNUT (CYPERUS ESCULENTUS) TUBERS AND THEIR PERFORMANCE IN THE PRODUCTION OF A MILKY DRINK
2. Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu
3. Tigernut Processing: Its Food uses and Health Benefits
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