Effects of Tiger Nut Fiber on the Quality Characteristics and Consumer Acceptability of Cakes Made from Orange-fleshed Sweet Potato Flour
Author:
Affiliation:
1. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1747036
Reference54 articles.
1. Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
2. Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh
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