Heteroscedasticity analysis of nixtamalization effect on nutrients, digestibility, and functional properties of quality protein maize and indigenous local maize flour-Reference-Cited by-同舟云学术

Heteroscedasticity analysis of nixtamalization effect on nutrients, digestibility, and functional properties of quality protein maize and indigenous local maize flour

Published:2021-02-08 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:

Farinde Elizabeth O.¹,Dauda Taofik O.²^ORCID,Obatolu Veronica A.¹

Affiliation:

1. Agricultural Value Addition Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria

2. South West Farming Systems Research and Extension Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15303

Reference48 articles.

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

2. Quality and sensory properties of maize flour cookies enriched with soy protein isolate

3. Economic value of Maize (Zea mays L.) in Nigeria and its impacts on the global food production

4. Proximate analysis, protein and starch digestibility, specific volume, and sensory evaluation of (Gluten‐Free) tin bread;Ahmed M. A. R. H.;Open Access Library Journal,2016

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