Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour-Reference-Cited by-同舟云学术

Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour

Published:2016-05-11 Issue:2 Volume:5 Page:182-196
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Bakare Adegoke H.¹,Ogunbowale Olukemi D.²,Adegunwa Mojisola O.¹,Olusanya Joseph O.³

Affiliation:

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

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

3. Department of Home Economics and Hotel Management; Tai Solarin University of Education Nigeria; Ijebu-Ode Nigeria

Publisher

Wiley

Subject

Food Science

Reference71 articles.

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2. Functional properties of wheat sweet potato flour blend;Adeleke;Pak. J. Nutr.,2010

3. Evaluation of tigernut (Cyperus esculentus) - wheat composite flour and bread;Ade-Omowaye;Afr. J. Food Sci.,2008

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