Production of extrudate pasta from optimal sorghum–peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms-Reference-Cited by-同舟云学术

Production of extrudate pasta from optimal sorghum–peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms

Published:2019-08-12 Issue:3 Volume:74 Page:268-275
ISSN:0035-919X
Container-title:Transactions of the Royal Society of South Africa
language:en
Short-container-title:Transactions of the Royal Society of South Africa

Author:

Sobowale Sunday Samuel¹²^ORCID,Adebo Oluwafemi Ayodeji³^ORCID,Mulaba-Bafubiandi Antoine Floribert¹^ORCID

Affiliation:

1. Department of Metallurgy, School of Mining, Metallurgy and Chemical Engineering, Faculty of Engineering and the Built Environment, University of Johannesburg, PO Box 17011, Doornfontein Campus, Johannesburg, Gauteng, South Africa

2. Department of Food Technology, Moshood Abiola Polytechnic, PMB 2210, Abeokuta, Ogun State, Nigeria

3. Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, PO Box 17011, Doornfontein Campus, Johannesburg, Gauteng, South Africa

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Agricultural and Biological Sciences,General Environmental Science,General Medicine

Link

https://www.tandfonline.com/doi/pdf/10.1080/0035919X.2019.1639563

Reference44 articles.

1. Optimization of fermentation conditions fortingproduction using response surface methodology

2. Towards the development of peanut-wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality

3. Production and Quality Evaluation of Noodles From Sweet Potato Starch

4. Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh

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