Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal-Reference-Cited by-同舟云学术

Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Published:2020-09-30 Issue:11 Volume:8 Page:6226-6246
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Bakare Adegoke H.¹,Adeola Abiodun A.²^ORCID,Otesile Ibijoke³,Obadina Adewale O.³,Afolabi Wasiu A.⁴,Adegunwa Mojisola O.¹^ORCID,Akerele Rachael A.⁵,Bamgbose Olaoluwa O.³,Alamu Emmanuel O.⁶^ORCID

Affiliation:

1. Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria

2. Institute of Food Security Environment Resources and Agricultural Research Federal University of Agriculture Abeokuta Nigeria

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

4. Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Nigeria

5. Department of Home Economics and Hotel Management Tai Solarin University of Education Ijebu Ode Nigeria

6. Food and Nutrition Sciences Laboratory International Institute of Tropical Agriculture Southern Africa, Research and Administration Hub (SARAH) Campus Lusaka Zambia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1919

Reference52 articles.

1. Effect of processing on the proximate, mineral and pasting properties of whole flour made from some new plantain and banana hybrids pulp and peel mixture;Adeniji T. A.;Journal of Tropical Agriculture, Food, Environment and Extension,2008

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

3. Studies on the Carbohydrate Content of Breadfruit (Artocarpus communis Forst) From South-Western Nigeria

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