The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread-Reference-Cited by-同舟云学术

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The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread

Published:2018-07-11 Issue:6 Volume:6 Page:1555-1563
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Wanjuu Cecilia¹^ORCID,Abong George¹,Mbogo Daniel²³,Heck Simon²³,Low Jan²³,Muzhingi Tawanda²³^ORCID

Affiliation:

1. Department of Food Science, Nutrition and Technology; University of Nairobi; Kangemi Kenya

2. Food and Nutritional Evaluation Laboratory (FANEL); CIP-SSA; Biosciences east and Central Africa (BecA); ILRI; Nairobi Kenya

3. International Potato Centre (CIP), Sub-Saharan Africa (SSA) Regional Office; Nairobi Kenya

Funder

Department for International Development

Bill and Melinda Gates Foundation

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.710/fullpdf

Reference41 articles.

1. AACC 2001 Approved methods of the AACC; Guidelines for measurement of volume by rapeseed displacement Baking quality 4 Washington, DC AACC

2. Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis;Abu-Ghoush;International Journal of Food Science and Technology,2007

3. Quality assessment and consumer acceptability of bread from wheat and fermented banana flour;Adebayo-Oyetoro;Food Sciences and Nutrition,2016

4. Effect of tiger nut- derived products in gluten-free batter and bread;Aguilar;Food Science and Technology International,2015

5. Enhancing Arabic bread quality and shelf life stability using bread improvers;Aleid;Journal of Food Science and Technology,2015

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