Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential-Reference-Cited by-同舟云学术

Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential

Published:2020-11-16 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:

Sobowale Samuel Sunday¹²^ORCID,Animashaun Oluwatoyin Habibat¹,Omosebi Omolola Mary²

Affiliation:

1. Department of Food Technology Moshood Abiola Polytechnic Abeokuta Nigeria

2. Department of Food Science and Technology Mountain Top University Ibafo Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15030

Reference40 articles.

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2. Production and evaluation of biscuits from lima bean (Phaseolus lunatus), sorghum and wheat flour blends;Adebayo S. F.;IOSR Journal of Environmental Science, Toxicology and Food Technology,2017

3. Quality charactristics of fermented cassava flour (Lafun) produced using backslopping method;Adebayo‐Oyetoro A. O.;Ecronicon Nutrition,2017

4. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour

5. Optimization of fermentation conditions for ting production using response surface methodology;Adebo O. A.;Journal of Food Processing and Preservation,2017

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