Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou ( Dacryodes edulis ) fruit powder-Reference-Cited by-同舟云学术

Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou ( Dacryodes edulis ) fruit powder

Published:2020-05-16 Issue:7 Volume:8 Page:3413-3424
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Eyenga Eliane‐Flore¹,Tang Erasmus Nchuaji¹,Achu Mercy Bih Loh²,Boulanger Renaud³,Mbacham Wilfred F.²,Ndindeng Sali Atanga⁴^ORCID

Affiliation:

1. Laboratory of Food Science and TechnologyInstitute of Agricultural Research for Development (IRAD) Yaoundé Cameroon

2. Faculty of Science University of Yaoundé‐1 Yaoundé Cameroon

3. CIRADUMR QUALISUD Montpellier cedex 5 France

4. Africa Rice Center (AfricaRice)M’be Research Station Bouake Côte d’Ivoire

Funder

International Foundation for Science

African Union

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1622

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4. Functional properties and biscuit making potential of soybean and cassava flour blends

5. Anon. (1990).937.09 in AOAC “official methods of analysis”(Helwich K. ed.) 15th edition. AOAC Virginia USA.

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