Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours-Reference-Cited by-同舟云学术

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Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours

Published:2020-01-01 Issue:1 Volume:6 Page:1767017
ISSN:2331-2009
Container-title:Cogent Chemistry
language:en
Short-container-title:Cogent Chemistry

Author:

Adegunwa M. O¹^ORCID,Ayanlowo J. E¹,Olatunde G. O²^ORCID,Adebanjo L. A¹,Alamu E. O³^ORCID

Affiliation:

1. Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria

2. Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria

3. Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria

Funder

research

Publisher

Informa UK Limited

Subject

General Agricultural and Biological Sciences

Link

https://www.tandfonline.com/doi/pdf/10.1080/23312009.2020.1767017

Reference45 articles.

1. Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu

2. Storage Stability of Deep-fried Cowpea Products (AKARA) Incorporated with Soy-flour and Aframomum danielli

3. Effects of Husk and Harvesting Time on Provitamin A Activity and Sensory Properties of Boiled Fresh Orange Maize Hybrids

4. Protein Dispersibility Index and Trypsin Inhibitor Activity of Extruded Blends of Acha/Aoybean: A Response Surface Analysis

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