Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour-Reference-Cited by-同舟云学术

Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour

Published:2014 Issue:1 Volume:32 Page:97-104
ISSN:0189-7241
Container-title:Nigerian Food Journal
language:en
Short-container-title:Nigerian Food Journal

Author:

Abegunde T.A.,Bolaji O.T.,Adeyemo T.B.

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference27 articles.

1. Chemical composition and pasting properties of tapioca grit from different cassava varieties and roasting methods;Adebowale;African Journal of Food Science,2008

2. Effect of texture modifiers on the physico-chemical and sensory properties of dried fufu;Adebowale;Food Science Technology,2005

3. Production and chemical analysis of weaning food from maize, soybean and fluted pumpkin seed flour;Agu;Nigerian Food Journal,2004

4. Improvement of nutritive value of sorghum-ogi fortified with pawpaw (Caripa papaya L.);Ajanaku;Fruit Vegetable, Cereal Science and Biotechnology,2010

5. Formulation of corn based snack with high nutritional, biological and sensory evaluation;Ameida-Dominguez;Journal of Food Science,1990

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks;Journal of the Science of Food and Agriculture;2024-08-28

2. Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food;Developing Sustainable and Health Promoting Cereals and Pseudocereals;2023

3. Development of binary models for prediction and optimization of nutritional values of enriched kokoro: a case of response surface methodology (RSM) and artificial neural network (ANN);Chemical Product and Process Modeling;2022-04-21

4. Evaluation of Mineral, Microbial, and Sensory Properties of Gluten-Free-Ready-To-Eat Snacks Produced from Blends of Water Yam (Dioscorea Alata) and Lima Bean (Phaseolus Lunatus);Journal of Culinary Science & Technology;2021-08-31

5. Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks;Foods;2021-04-01