Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit-Reference-Cited by-同舟云学术

Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit

Published:2003-06 Issue:2 Volume:4 Page:219-225
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Omobuwajo T.O.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference16 articles.

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2. AOAC (1984). Official Methods of Analysis, (14th Edn.), Association of Official Analytical Chemists, Washington, DC

3. Dictionary of Nutrition and Food Technology;Bender,1971

4. Composition of breadfruit;Graham;Journal of Food Science,1981

5. Development of non-alcoholic beverages from some tropical crops;Ilori;Master Brewers Association of the Americans (MBAA)—Technical Quarterly,1997

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