Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour-Reference-Cited by-同舟云学术

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

Published:2022-04-27 Issue:9 Volume:10 Page:3085-3097
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Udomkun Patchimaporn¹^ORCID,Masso Cargele²,Swennen Rony³⁴,Romuli Sebastian⁵,Innawong Bhundit⁶,Fotso Kuate Apollin²,Akin‐Idowu Pamela Eloho⁷,Alakonya Amos⁸,Vanlauwe Bernard⁹

Affiliation:

1. International Institute of Tropical Agriculture (IITA) Bujumbura Burundi

2. International Institute of Tropical Agriculture (IITA) Yaoundé Cameroon

3. International Institute of Tropical Agriculture (IITA) Kampala Uganda

4. Department of Biosystems KU Leuven Heverlee Belgium

5. Institute of Agricultural Engineering, Tropics and Subtropics Group University of Hohenheim Stuttgart Germany

6. Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand

7. Biotechnology Unit National Horticultural Research Institute (NIHORT) Ibadan Nigeria

8. International Maize and Wheat Improvement Center (CIMMYT) Texcoco Mexico

9. International Institute of Tropical Agriculture (IITA) Nairobi Kenya

Funder

African Union