Effect of cooking method on water absorption and ease of dehulling in preparation of African locust beans for Iru-Reference-Cited by-同舟云学术

Effect of cooking method on water absorption and ease of dehulling in preparation of African locust beans for Iru

Published:2007-06-28 Issue:4 Volume:25 Page:461-463
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

OYEWOLE O. B.,ODUNFA S. A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01104.x/fullpdf

Reference13 articles.

1. African locust bean (Parkia species) and its West African fermented food product, dawadawa;Campbell-Platt;Ecology of Food and Nutrition,1980a

2. Campbell-Platt , G. 1980b Microbiology of dawa-dawa -- a West African fermented food made from African locust beans ( Parkia species Ph. D. thesis

3. Traditional West African Food. In: Ethnic Foods Symposium. Twentieth Anniversary Conference of the Institute of Food Science and Technology (Britain);Campbell-Platt;IFST Proceedings,1984

4. Effect of fermentation on the nutrient status of locust bean;Eka;Food Chemistry,1980

5. Microorganisms associated with fermentation of african locust bean (Parkia filicoidea) during ‘Iru’ preparation;Odunfa;Journal of Plant Foods,1981

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