Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour-Reference-Cited by-同舟云学术

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

Published:2020-08-31 Issue:10 Volume:8 Page:5532-5544
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Bikila Adugna Mosissa¹^ORCID,Tola Yetenayet¹^ORCID,Esho Tarekegn Berhanu²,Forsido Sirawdink Fikreyesus¹^ORCID

Affiliation:

1. Jimma University College of Agriculture and Veterinary Medicine Jimma Ethiopia

2. Addis Ababa Science and Technology University Addis Ababa Ethiopia

Funder

Jimma University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1860

Reference58 articles.

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3. Effect of cassava starch substituion on the functional and sensory properties of trifoliate yam (Dioscorea dumetorum) flours

4. Effect of processing method on the proximate composition, mineral content and antinutritional factors of taro (Colocasia esculenta, L.) grown in Ethiopia;Adane T.;African Journal of Food, Agriculture, Nutrition and Development,2013

5. Evaluation of drying temperature on proximate, thermal and physical properties of cocoyam flour;Ajala A. S.;Global Journal of Engineering, Design & Technology,2014

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