Bambara–wheat composite flour: rheological behavior of dough and functionality in bread-Reference-Cited by-同舟云学术

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread

Published:2016-03-04 Issue:6 Volume:4 Page:852-857
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Erukainure Ochuko L.¹,Okafor Jane N.C.¹,Ogunji Akinyele¹,Ukazu Happiness¹²,Okafor Ebele N.¹,Eboagwu Ijeoma L.¹

Affiliation:

1. Department of Food Technology Federal Institute of Industrial Research Oshodi Lagos Nigeria

2. Department of Food Technology Yaba College of Technology Yaba Lagos Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.356

Reference21 articles.

1. Effect of Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.) Supplementation on Chemical, Physical, Nutritional and Sensory Evaluation of Wheat Bread

2. Quality characteristics of bread made from wheat and fluted pumpkin seed flour;Agu H. O.;Nig. Food J.,2010

3. Effect of the industrial milling process on the rheological behavior of different types of wheat flour;Aprodu J.;St. Cerc. St. CICBIA,2010

4. Ávila J. M. B.Beltrán C.Cuadrado S.delPozo M. V.Rodríguez andE.Ruiz.2007.La Alimentación Española: características nutricionales de los principales alimentos de nuestra dieta. Ministerio de Agricultura Pesca y Alimentación.

5. Studies on bambara groundnut flour performance inOkpa preparation

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