Evaluation of some chemical and physicochemical properties of meals from pretreated tigernut seeds (Cyperus esculentus)
Author:
Publisher
Emerald
Subject
Nutrition and Dietetics,Food Science
Reference29 articles.
1. Pretreated sorghum-cassava flour as a substitute for traditional Nigerian yam flour (elubo)
2. Ogi Quality of Sorghum Flour Dry-Milled from Fermented Sorghum Grains
3. Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi
4. PROPERTIES of STEAM BLANCHED MAIZE FLOUR AS A CONSTITUENT of WEANING FOOD
5. Effect of Processing Factors on Rheological Properties of Ogi
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1. Orange peel flour: A potential source of antioxidant and dietary fiber in pearl-millet biscuit;Journal of Food Biochemistry;2018-02-18
2. Techniques Applied in Characterising Non-starch Polysaccharides in Underutilised Crops in Sub-Saharan Africa;Food Analytical Methods;2017-03-29
3. ‘Alboraia’ and ‘Bonrepos’: The First Registered Chufa (Cyperus esculentus L. var. sativus Boeck.) Cultivars;HortScience;2013-03
4. Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics;Journal of Food Engineering;2011-03
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