Effect of some processing methods on the chemical and functional properties of complementary foods from millet-soybean flour blends
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria
Funder
research
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2021.1918391
Reference30 articles.
1. Effect of traditional processes on phytate and mineral content of pearl millet
2. Functional Properties of Wheat and Sweet Potato Flour Blends
3. Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgaris L.)
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3. Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling;Journal of Food Science and Technology;2022-07-09
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