Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow‐fleshed cassava‐wheat composite flours-Reference-Cited by-同舟云学术

Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow‐fleshed cassava‐wheat composite flours

Published:2020-07-08 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ajani Richard¹,Oboh Ganiyu²^ORCID,Adefegha Stephen Adeniyi²^ORCID,Nwokocha Kate E.³,Akindahunsi Afolabi Akintunde²^ORCID

Affiliation:

1. Department of Biochemistry Ladoke Akintola University of Technology Ogbomoso Nigeria

2. Department of Biochemistry Federal University of Technology Akure Nigeria

3. Department of Biochemistry University of Ibadan Ibadan Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14673

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5. Nutrient composition of Dioclea reflexa seed an underutilizes edible legume;Aiyesanmi A. F.;Rivista Italiana delle Sostanze Grasse,1996

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