Proximate, Mineral, Amino Acid and Fatty Acid Compositions of Maize Tuwo-Cirina Forda Flour Blends-Reference-Cited by-同舟云学术

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Proximate, Mineral, Amino Acid and Fatty Acid Compositions of Maize Tuwo-Cirina Forda Flour Blends

Published:2013-05-17 Issue:4 Volume:3 Page:165-171
ISSN:2276-7762
Container-title:Greener Journal of Biological Sciences
language:
Short-container-title:GJBS

Author:

Adeoti O.A, ,Elutilo O.O,Babalola J.O,Jimoh K.O,Azeez L.A,Rafiu K.A, , , , ,

Publisher

Greener Journals

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution;SN Applied Sciences;2022-03-28

2. Nutritional composition of gluten-free flour from blend of fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) and its suitability for breakfast food;Journal of Food Science and Technology;2020-05-26

3. Nutritional and antinutritional evaluation of complementary foods formulated from maize , pea, and anchote flours;Food Science & Nutrition;2020-03-20

4. Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities;Food Reviews International;2019-04-29

5. Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development;Critical Reviews in Food Science and Nutrition;2017-10-17

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