Retracted: Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends-Reference-Cited by-同舟云学术

Retracted: Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends

Published:2020-09-16 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Bamidele Oluwaseun P.¹^ORCID,Oladiran Dolapo A.²,Kayitesi Eugenie³,Ogundele Opeolu M.⁴^ORCID

Affiliation:

1. Department of Food Technology Federal Polytechnic Offa Offa Nigeria

2. OK Foods Industry Lagos Nigeria

3. Department of Consumer and Food Science University of Pretoria Pretoria South Africa

4. Department of Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14923

Reference42 articles.

1. Comparison of chemical composition, functional properties and amino acids composition of quality protein maize and common maize (Zea may L);AbioseSumbo H.;African Journal of Food Science and Technology,2014

2. Studies on the Carbohydrate Content of Breadfruit (Artocarpus communis Forst) From South-Western Nigeria

3. Chemical, functional and cookie baking properties of soybean/maize flour composites;Akubor P. I.;Journal of Food Science Technology,2007

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1. Nutritional, functional, and pasting properties of maize meal-sprouted soybean flour enriched with carrot powder and sensory properties of the porridge.;Measurement: Food;2023-02

2. Nutritional, Functional, and Pasting Properties of Maize Meal-Sprouted Soybean Flour Enriched with Carrot Powder and Sensory Properties of the Porridge;SSRN Electronic Journal;2022

3. Retracted: Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends;Journal of Food Processing and Preservation;2021-08-22