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.

1. AACC 2000 Definition of dietary fibre: Report of the dietary fibre definition committee, CFW https://Aaccnet.org/initiatives/definitions/page/dietaryfibre/aspx/

2. Physico-chemical and functional properties of cookies produced from sweetpotato-maize flour blends;Adeyeye;Food Science and Quality Management,2015

3. Peeling, drying temperatures and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour;Ahmed;Food Chemistry,2010

4. Exploring the suitability of incorporating tiger nut flour as novel ingredient in gluten-free biscuit;Ahmed;Polish Journal of Food and Nutrition Sciences,2014

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

Cited by 61 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of the nutritional and chemical composition of crackers developed from blends of wheat, unripe plantain, and mushroom flour;Food and Humanity;2024-12

2. Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review;Food Chemistry: X;2024-10

3. Preparation of Healthy Cookies from Germinated Flour Blends of Finger Millet and Pearl Millet Sweetened with Jaggery;Journal of Advanced Pediatrics and Child Health;2024-04-02

4. Strategies to promote the dietary use of pigeon pea (Cajanus cajan L.) for human nutrition and health;Food Frontiers;2024-03-11

5. Evaluation of the physical, antioxidant, and organoleptic properties of biscuits fortified with edible flower powders;Food Science & Nutrition;2024-02