Functional Properties of Plantain, Cowpea Flours and Oat Fiber in Extruded Products-Reference-Cited by-同舟云学术

Functional Properties of Plantain, Cowpea Flours and Oat Fiber in Extruded Products

Published:2012-07-31 Issue:1 Volume:38 Page:347-355
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Oduro-Yeboah Charlotte¹,Onwulata Charles²,Tortoe Charles¹,Thomas-Gahring Audrey²

Affiliation:

1. Food Research Institute (Council for Scientific and Industrial Research); PO Box M20 Accra 233 Ghana

2. United States Department of Agriculture-Eastern Regional Research Center; Wyndmoor PA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00782.x/fullpdf

Reference29 articles.

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2. Evaluation of bunch characteristics and flour yield potential in black Sigatoka resistant plantain and banana hybrids;Adeniji;Glob. J. Pure Appl. Sci.,2006

3. Effects of simulated rural storage conditions on the quality of plantain (Musa paradisiaca) fruits;Akomolafe;Int. J. Agric. Res.,2007

4. Chemical estimation of some inorganic elements in selected tropical fruits and vegetables;Aremu;Food Chem.,1990

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