Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours-Reference-Cited by-同舟云学术

Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

Published:2012-10-29 Issue:1 Volume:1 Page:8-14
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Okpala Laura¹,Okoli Eric¹,Udensi Emelem²

Affiliation:

1. Department of Food Science and Technology Ebonyi State University Abakaliki Nigeria

2. Department of Food Science and Technology Abia State University Uturu Abia State Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2

Reference31 articles.

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2. Chemical, Functional, and Nutritional Properties of Egusi (Colocynthis citrullus L.) Seed Protein Products

3. AOAC.1990.Official methods of analysis of association (15th ed.) of official analytical chemists.Association of Official Analytical Chemists Washington DC.

4. Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties;Aremu M. O.;J. Food Technol.,2007

5. Characterization of Tannin and Study of in vitro Protein Digestibility and Mineral Profile of Sudanese and Indian Sorghum Cultivars

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