Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities-Reference-Cited by-同舟云学术

Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities

Published:2013-10-09 Issue:4 Volume:38 Page:1821-1829
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Shittu T.A.¹,Egwunyenga R.I.¹,Sanni L.O.¹,Abayomi L.²

Affiliation:

1. Department of Food Science and Technology; University of Agriculture; Abeokuta 110001 Nigeria

2. Natural Resources Institute; University of Greenwich; Chatham Maritime U.K.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12153/fullpdf

Reference35 articles.

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3. Effect of the addition of defatted okra seed (Abelmoschus esculentus) flour on the chemical composition, functional properties and Zn bioavailability of plantain (Musa paradisiacal Linn) flour;Adetuyi;J. Microbiol. Biotechnol. Food Sci.,2012

4. Chemical composition and functional properties of cowpea and plantain flour blends for cookie production;Akubor;Plant Foods Hum. Nutr.,2003

5. 2012a Flour quality parameter http://www.ndwheat.com/buyers/default.asp?ID=421

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