Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry products-Reference-Cited by-同舟云学术

Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry products

Published:2017-02-02 Issue:5 Volume:41 Page:e13206
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Tortoe C.¹,Akonor P. T.¹,Buckman E. S.

Affiliation:

1. CSIR-Food Research Institute; Accra P. O. Box M20 Ghana

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13206/fullpdf

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3. Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvesting;Afoakwa;Food Chemistry,2001

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