Development and quality evaluation of a cereal‐based breakfast product from yellow maize ( Zea mays ), sesame ( Sesamum indicum ) and mushroom ( Pleurotus ostreatus ) flour blends-Reference-Cited by-同舟云学术

Development and quality evaluation of a cereal‐based breakfast product from yellow maize ( Zea mays ), sesame ( Sesamum indicum ) and mushroom ( Pleurotus ostreatus ) flour blends

Published:2022-03-28 Issue:6 Volume:57 Page:3750-3759
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Orngu Orngu Africa¹^ORCID,Mbaeyi‐Nwaoha Ifeoma Elizabeth¹

Affiliation:

1. Department of Food Science and Technology University of Nigeria Nsukka Nigeria

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15701

Reference36 articles.

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2. Proximate composition and sensory properties of moringa fortified maize‐ogi;Abioye V.F.;Journal of Nutrition and Food Science,2015

3. Effect of Thermal Processing on the Biochemical Composition, Anti-nutritional Factors and Functional Properties of Beniseed (Sesamum indicum) Flour

4. Quality evaluation of bread enriched with mushroom powder;Adeoye B.K.;Journal of Environmental Science, Toxicology and Food Technology,2019

5. Study on supplementation of ‘ogi’ with oyster mushroom flour (Pleurotus ostreatus);Ajala A.S.;Journal of Nutrition, Health and Food Engineering,2018

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2. Nutritional profiling and sensory attributes of sesame seed-enriched bars;International Journal of Food Properties;2023-10-15