The potential of okro seed flour for weaning foods in West Africa-Reference-Cited by-同舟云学术

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The potential of okro seed flour for weaning foods in West Africa

Published:1993-05 Issue:4 Volume:29 Page:275-283
ISSN:0367-0244
Container-title:Ecology of Food and Nutrition
language:en
Short-container-title:Ecology of Food and Nutrition

Author:

Jideani V.A.,Adetula H.O.

Publisher

Informa UK Limited

Subject

Ecology,General Medicine,Food Science,Medicine (miscellaneous)

Link

http://www.tandfonline.com/doi/pdf/10.1080/03670244.1993.9991311

Reference13 articles.

1. Akinrele, I.A., Adeyemi, O., Edwards, C.A., Olatunji, F.O., Dina, J.A. and Koleoso, O.A. 1970.The Development and Production of Soy‐Ogi, FIIRO Research Report No. 42 13–34. Lagos, Nigeria: Federal Ministry of Industries.

2. Processing, Functional, and Nutritional Properties of Okra Seed Products

3. FAO. 1966.Grain Legumes in Africa, 3rd edition, 82Food and Agricultural Organisation.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Genetic control of aluminium tolerance in okra (Abelmoschus esculentus (L.) Moench);Scientia Horticulturae;2012-05

2. Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing;Flour and Breads and their Fortification in Health and Disease Prevention;2011

3. Effect of okra (Hibiscus esculentusL.) addition on the technological properties of a wheat flour;International Journal of Food Sciences and Nutrition;2002-01

4. Flow behaviour of akamu from different maize varieties and fortified with soybean flour;Food Control;1997-04

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