Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran-Reference-Cited by-同舟云学术

Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran

Published:2017-10-23 Issue:4 Volume:42 Page:e12447
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Odebode Folasade D.¹,Ekeleme Oluchi T.¹,Ijarotimi Oluwole S.¹,Malomo Sunday A.¹,Idowu Atinuke O.²,Badejo Adebanjo A.¹³^ORCID,Adebayo Isaac A.⁴,Fagbemi Tayo N.¹²^ORCID

Affiliation:

1. Department of Food Science and Technology; Federal University of Technology; Akure Ondo State Nigeria

2. Department of Food Science and Technology; Mountain Top University; Km 12, Lagos-Ibadan Expressway, Prayer City Ogun State Nigeria

3. Department of Agricultural Biotechnology; Assam Agricultural University; Jorhat Assam India

4. Department of Animal Production and Health; Federal University of Technology; Akure Ondo State Nigeria

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12447/fullpdf

Reference40 articles.

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4. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review;Elleuch;Food Chemistry,2011

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