Properties of extruded expandable breadfruit products-Reference-Cited by-同舟云学术

Properties of extruded expandable breadfruit products

Published:2012-04 Issue:1 Volume:46 Page:326-334
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ma Haile,Pan Zhongli,Li Baoguo,Atungulu Griffiths G.,Olson Donald A.,Wall Marisa M.,McHugh Tara H.

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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3. Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends;Akubor;Plant Foods for Human Nutrition,1997

4. Evaluation of physic-chemical and sensory qualities of African breadfruit and sweet potato based supplementary foods;Akubor;Journal of Food Science and Technology,2005

5. Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends;Akubor;International Journal of Food Science & Technology,2004

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