An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup Powder-Reference-Cited by-同舟云学术

An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup Powder

Published:2019-05-06 Issue:3 Volume:18 Page:244-253
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Adeboye A. O.¹^ORCID,Bolaji O. A.²,Fasogbon B. M.³^ORCID,Okunyemi B. M.¹

Affiliation:

1. Department of Food Science and Technology, Wesley University, Ondo, Nigeria

2. Department of Food Science and Technology, Bowen University, Iwo, Nigeria

3. Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2019.1610988

Reference35 articles.

1. Antioxidant and inhibitory properties of Clerodendrum volubile leaf extracts on key enzymes relevant to non-insulin dependent diabetes mellitus and hypertension

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