Nutrient Composition and Functional Properties of Okra Seed Flour and Some Quality Attributes of its Soups-Reference-Cited by-同舟云学术

Nutrient Composition and Functional Properties of Okra Seed Flour and Some Quality Attributes of its Soups

Published:2020-05-03 Issue:4 Volume:19 Page:285-293
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Omoniyi Saheed A.¹,Idowu Michael A.²,Francis Peace N.²,Adeola Abiodun A.³

Affiliation:

1. Department of Home Science and Management, Federal University, Gashua, Nigeria

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

3. Food and Nutrition Research Programme, Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1759169

Reference29 articles.

1. Functional Properties and Mineral Contents of a Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour as Influenced by Pretreatments

2. Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour

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