Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours-Reference-Cited by-同舟云学术

Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours

Published:2021-12-27 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kewuyemi Yusuf Olamide¹^ORCID,Kesa Hema¹^ORCID,Adebo Oluwafemi Ayodeji²^ORCID

Affiliation:

1. School of Tourism and Hospitality College of Business and Economics University of Johannesburg P.O. Box 524, Bunting Road Campus Gauteng South Africa

2. Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa

Funder

National Research Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15512

Reference67 articles.

1. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

2. Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp)

3. Microbial diversity and pasting properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) sourdoughs