Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour-Reference-Cited by-同舟云学术

Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour

Published:2016-02-10 Issue:1 Volume:2 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Iwe M.O.¹,Onyeukwu U.¹,Agiriga A.N.²

Affiliation:

1. Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike Umuahia P.M.B. 7267 Abia State Nigeria

2. Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

Funder

thesis

students thesis

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2016.1142409.pdf

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4. Effect of texture modifiers on the physicochemical and sensory properties of dried fufu;Adebowale;Food Science and Technology International,2005

5. Chemical, functional and sensory properties of instant yam-breadfruit flour;Adebowale;Nigerian Food Journal,2008

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