Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato-Reference-Cited by-同舟云学术

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Published:2018-01-30 Issue:3 Volume:6 Page:532-540
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Adeola Abiodun A.¹^ORCID,Ohizua Ehimen R.²

Affiliation:

1. Food and Nutrition Research Programme; Institute of Food Security, Environmental Resources and Agricultural Research; Federal University of Agriculture; Abeokuta Nigeria

2. Department of Food Science and Technology; Federal University of Agriculture; Abeokuta Nigeria

Funder

TefFund, Nigeria

Institute of Food Security, Environmental Resources and Agricultural Research

Federal University of Agriculture, Abeokuta, Nigeria

Publisher

Wiley

Subject

Food Science

Reference47 articles.

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5. Effects of extrusion-cooking on the nutrient and anti-nutrient composition of pigeon pea and unripe plantain blends;Anuonye;Journal of Applied Pharmaceutical Science,2012

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