Optimization of instant fried noodles from wheat ( Triticum aestivum ) substituted with cocoyam ( Colocasia esculenta ) and defatted soya bean flours-Reference-Cited by-同舟云学术

Optimization of instant fried noodles from wheat ( Triticum aestivum ) substituted with cocoyam ( Colocasia esculenta ) and defatted soya bean flours

Published:2020-12-02 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Falade Kolawole O.¹²^ORCID,Badanga Salimat E.¹^ORCID

Affiliation:

1. Department of Food Technology University of Ibadan Ibadan Nigeria

2. Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15048

Reference50 articles.

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2. Acheampong P. Osei‐adu J. Amengo E. &Sagoe R.(2015).Cocoyam value chain and benchmark study in ghana.https://doi.org/10.13140/rg.2.1.4295.6326

3. Chemical composition and organoleptic properties of Cocoyam starch‐wheat flour blend noodles;Adedeji T. O;Arch Food Nutr Sci,2017

4. Enrichment of Noodles with Soy Flour and Carrot Powder

5. Breadfruit starch‐wheat flour noodles: Preparation, proximate compositions and culinary properties;Akanbi T. O.;International Food Research Journal,2011

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