Physical and organoleptic characteristics of non-sour ‘kokoro’ (a Nigerian maize-based snack) as influenced by flour particle size differential-Reference-Cited by-同舟云学术

Physical and organoleptic characteristics of non-sour ‘kokoro’ (a Nigerian maize-based snack) as influenced by flour particle size differential

Published:2018-01 Issue: Volume:87 Page:287-292
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bolade Mathew Kolawole^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Quality evaluation of maize chips (kokoro) fortified with cowpea flour;Abegunde;Nigerian Food Journal,2014

2. Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack);Adelakun;European Food Research and Technology,2005

3. Effect of pigeon pea or soybean substitution for maize on nutritional and sensory attributes of kokoro;Adeola;Annals of Science and Biotechnology,2011

4. Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers' spent grain (DSG);Awoyale;International Journal of Food Science and Technology,2011

5. Functional properties and quality evaluation of “kokoro” blended with beniseed cake (Sesame indicum);Ayinde;African Journal of Food Science,2012

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