Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
1. Effects of processing conditions and packaging materials on the quality attributes of dry-roasted peanuts;Adebiyi;Journal of the Science of Food and Agriculture,2002
2. Influence of pretreatment on yield, chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus Moench) flour;Adelakun;Food and Chemical Toxicology,2009
3. Chemical composition and the antioxidative properties of Nigerian okra seed (Abelmoschus esculentus Moench) flour;Adelakun;Food and Chemical Toxicology,2009
4. Pretreatment sorghum-cassava flour as a substitute for traditional Nigerian yam flour (elubo);Ade-Omowaye;Plant Foods Human Nutrition,2003
5. Effect of processing on the nutrients and anti-nutrients of lima bean (Phaseolus linatus L.) flour;Adeparusi,2001
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