Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends-Reference-Cited by-同舟云学术

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Published:2017-01-12 Issue:3 Volume:5 Page:750-762
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ohizua Ehimen R.¹,Adeola Abiodun A.²^ORCID,Idowu Micheal A.¹,Sobukola Olajide P.¹,Afolabi T. Adeniyi³,Ishola Raphael O.⁴,Ayansina Simeon O.⁵,Oyekale Tolulope O.⁶,Falomo Ayorinde⁷

Affiliation:

1. Department of Food Science and Technology; Federal University of Agriculture; Abeokuta Ogun State Nigeria

2. Food and Nutrition Research Programme; Institute of Food Security; Environmental Resources and Agricultural Research; Federal University of Agriculture; Abeokuta Ogun State Nigeria

3. Department of Chemistry; Federal University of Agriculture; Abeokuta Ogun State Nigeria

4. Department of Plant Protection and Crop Production; Federal University of Agriculture; Abeokuta Ogun State Nigeria

5. Department of Agricultural Administration; Federal University of Agriculture; Abeokuta Ogun State Nigeria

6. Food Security and Socio-Economic Research Programme; Federal University of Agriculture; Abeokuta Ogun State Nigeria

7. Laboratory Services; Institute of Food Security; Environmental Resources and Agricultural Research; Federal University of Agriculture; Abeokuta Ogun State Nigeria

Funder

Federal University of Agriculture Abeokuta

TetFund

Publisher

Wiley

Subject

Food Science

Reference67 articles.

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3. Chemical, functional and sensory properties of instant yam-breadfruit;Adebowale;Nig. Food J.,2008

4. Functional properties of wheat and sweetpotato flour blends;Adeleke;Pak. J. Nutr.,2010

5. Value-adding post harvest processing of cooking banana (Musa Spp. AAB and ABB Genome Groups);Adeniji;Afri. J. Biotech.,2010

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