Nutritional, physicochemical, and sensory characteristics of extruded Bambara groundnut ( Vigna subterranea )‐based ready‐to‐eat breakfast cereal-Reference-Cited by-同舟云学术

Nutritional, physicochemical, and sensory characteristics of extruded Bambara groundnut ( Vigna subterranea )‐based ready‐to‐eat breakfast cereal

Published:2021-02-25 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Okafor Chidinma A.¹^ORCID,Falade Kolawole O.²³^ORCID

Affiliation:

1. Department of Biological Sciences Godfrey Okoye University Enugu Nigeria

2. Department of Food Technology University of Ibadan Ibadan Nigeria

3. Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15347

Reference55 articles.

1. Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐ developed Bambara groundnut (Vigna subterrenea L.) cultivars;Adeleke O. R.;Journal of Food Science and Nutrition,2017

2. 2009 Food Technology Department University of Ibadan A. A. Adeola Production quality attributes and storage stability of beverage from Tamarind ( Tamarindus indica L.) fruits

3. Assessment of the microbial qualities of noodles and the accompanying seasonings

4. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

5. Nutrient and anti‐ nutrient composition of extruded acha/soybean blends;Anuonye J. C.;Journal of Food Processing and Preservation,2009

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