EFFECTS OF PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES AND CAROTENOID CONTENTS OF PLANTAIN FLOUR-Reference-Cited by-同舟云学术

EFFECTS OF PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES AND CAROTENOID CONTENTS OF PLANTAIN FLOUR

Published:2011-10-25 Issue:4 Volume:36 Page:339-347
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

ADEGUNWA M.O.,ALAMU E.O.,FASANYA O.O.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2011.00597.x/fullpdf

Reference50 articles.

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3. Effect of soy fractions on some functional and rheological properties of maize-banana mixture;ADEYEMI;J. Food Process. Preserv.,1991

4. Pregelatinized starches what are they all about?;ALEXANDER;Cereal Foods World,1995

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