Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour-Reference-Cited by-同舟云学术

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Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour

Published:2020-12 Issue: Volume:2 Page:100042
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Adeloye Jumoke Bukola^ORCID,Osho Halimat,Idris Lydia Olayemi

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference65 articles.

1. Dietary fibre from coconut flour: a functional food;Trinidad;Innovat. Food Sci. Emerg. Technol.,2006

2. Microbiological and physico-chemical changes during fermentation of maize for masa production;Sanni;Afr. J. Microbiol. Res.,2013

3. Economic analysis of maize (Zea mays) production in oyo state of Nigeria;Oladejo;Agric. Sci. Res.J,2012

4. Soybean fortification of maasa: a Ghanaian fermented millet-based cake;Owusu-Kwarteng;Can. J. Pure Appl. Sci.,2014

5. Phenotypic diversity of lactic acid bacteria isolated from massa. A fermented maize dough;Fowoyo;Afr. J. Microbiol. Res.,2010

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