In vitro digestibility, physicochemical, and sensory properties of a gluten‐free biscuit from blends of cassava and African walnut flour
Author:
Affiliation:
1. School of Tourism and Hospitality University of Johannesburg Johannesburg South Africa
2. Food Science and Technology Kwara State University Malete Nigeria
3. Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17022
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4. Effect of Thermal Processing on the Nutritional, Antinutritional, and Antioxidant Properties of Tetracarpidium conophorum (African Walnut)
5. Amino acid composition of Tetracarpidium conophorum;Asaolu S.;Oriental Journal of Chemistry,2009
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