Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG)-Reference-Cited by-同舟云学术

Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG)

Published:2011-06-09 Issue:8 Volume:46 Page:1609-1620
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Awoyale Wasiu,Maziya-Dixon Busie,Sanni Lateef O.,Shittu Taofik A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02659.x/fullpdf

Reference46 articles.

1. Quality attributes of fermented yam flour supplemented with processed soy flour;Achi;Plant Foods for Human Nutrition,1999

2. Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack);Adelakun;European Food Research Technology,2004

3. Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) flour blends;Adetuyi;African Journal of Food Science,2009

4. Amino acid Composition of Dioscorea dumentorum Varieties;Alozie;Pakistan Journal of Nutrition,2009

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