Sensory Optimization of a Brown Rice-Based Instant Cereal Containing Tigernut and Soybean

Author:

Annan Hellen Ama,Oduro-Yeboah Charlotte,Annan Theophilus,Akunor PapaToa

Publisher

Elsevier BV

Reference8 articles.

1. Anchovy powder enrichment in brown rice-based instant cereal: a process optimization study using Response Surface Methodology (RSM);P T Akonor;Food Science and Nutrition,2021

2. Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential;V Dubois;European Journal of Lipid Science and Technology,2007

3. Mineral and antinutrient content of high quality cassava-tigernut composite flour extruded snack;A Adebowale;Journal of Food Processing and Preservation,2017

4. Physical, chemical and functional properties of tigernuts (Cyperus esculentus) selected from Ghana, Cameroon and UK Market (Spain);T Adjei-Duodu;Int. J. Agric. Biol,2007

5. Tiger nut: As a plant, its derivatives and benefits;E Bamishaiye;African Journal of Food, Agriculturea and Nutrition Development,2011

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