Towards the development of peanut-wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality-Reference-Cited by-同舟云学术

Towards the development of peanut-wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality

Published:2017-06-14 Issue:1 Volume:42 Page:e13385
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Adeboye A. S.¹^ORCID,Fayemi O. E.²,Bamgbose A.¹,Adewunmi A.³,Sobowale S. S.¹^ORCID

Affiliation:

1. Department of Food Technology; Moshood Abiola Polytechnic; Abeokuta Ogun State Nigeria

2. Department of Food Science; University of Pretoria; Hatfield Pretoria South Africa

3. Department of Science Laboratory Technology; Moshood Abiola Polytechnic; Abeokuta Ogun State Nigeria

Funder

Tertiary Education Trust Fund (TETFund) under the management of the Governing Council of Moshood Abiola Polytechnic Abeokuta, Ogun State, Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13385/fullpdf

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4. Proximate analysis and physico-chemical properties of groundnut (Arachis hypogaea L.);Atasie;Pakistan Journal of Nutrition,2009

5. Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread;Babajide;International Food Research Journal,2014

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