Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour-Reference-Cited by-同舟云学术

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Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour

Published:2023-10-12 Issue: Volume: Page:1-15
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Akubor Peter Isah¹,Owolagba Dorcas²,Ikram Ali³

Affiliation:

1. Department of Food Science & Technology, Federal University Wukari, Taraba, Nigeria

2. Department of Food, Nutrition & Home Science, Prince AbubakarAuduUniversity, Kogi, Nigeria

3. University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2269374

Reference43 articles.

1. Effects of fermentation length and varieties on the pasting properties of sour cassava starch

2. An investigation into sorghum based Ogi (Ogi-Baba) storage characteristics;Afolayan M. O.;Advance Journal of Food Science & Technology,2010

3. Quality Assessment of Powdered Maize Ogi Fortified with African Walnut (Tetracarpidium conophorum) Flour

4. Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

5. Effect of drying on quality of akamu powder;Akubor P. I.;Journal of Food Science and Technology (Mysore),2009

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