Utilisation of broken rice and cocoyam flour blends in the production of biscuits-Reference-Cited by-同舟云学术

Utilisation of broken rice and cocoyam flour blends in the production of biscuits

Published:2015-06 Issue:1 Volume:33 Page:8-11
ISSN:0189-7241
Container-title:Nigerian Food Journal
language:en
Short-container-title:Nigerian Food Journal

Author:

Okpala L.C.,Egwu P.N.

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference24 articles.

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2. Adeyemi, S.A.O., Ogazi, P.O., 1985. The place of plantain in composite flour. A Paper Presented at a Seminar Organized by Lagos Chamber of Commerce and Industry with FIIRO, 18th–20th June.

3. Official Methods of Analysis;AOAC,2000

4. Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties;Aremu;J. Food Technol.,2007

5. Rice flour treatments for cake-baking applications;Bean;Cereal Chem.,1983

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