Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour-Reference-Cited by-同舟云学术

Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour

Author:

Anang Daniel A.¹,Pobee Ruth A.²,Antwi Edward³,Obeng Eugene M.¹⁴^ORCID,Atter Amy⁵,Ayittey Foster K.¹⁶,Boateng John T.⁷

Affiliation:

1. Department of Chemical Engineering; Kwame Nkrumah University of Science and Technology; Private Mail Bag; University Post Office; Kumasi Ghana

2. Department of Nutritional Sciences; The Pennsylvania State University; University Park PA 16802 USA

3. Department of Mechanical Engineering; Kumasi Technical University; P. O. Box 854 Kumasi Ghana

4. Biotechnology Research Institute; Universiti Malaysia Sabah; Jalan UMS 88400 Kota Kinabalu Sabah Malaysia

5. Food Microbiology Division; Food Research Institute CSIR; Box M20 Accra Ghana

6. Department of Chemical Engineering; Curtin University; Sarawak 98009 Malaysia

7. Department of Biochemistry; Kwame Nkrumah University of Science and Technology; Private Mail Bag; University Post Office; Kumasi Ghana

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference41 articles.

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