Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour-Reference-Cited by-同舟云学术

Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour

Published:2017-01-01 Issue:1 Volume:3 Page:1282185
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Adebayo-Oyetoro Abiodun Omowonuola¹^ORCID,Ogundipe Oladeinde Olatunde¹^ORCID,Lofinmakin Funmilola Kehinde¹,Akinwande Femi Fidelis¹,Aina Deborah Oladotun¹,Adeyeye Samuel Ayofemi Olalekan²^ORCID

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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