Effects of soaking time and freezing on the gel strength of Moi-Moi prepared from Cowpea grains-Reference-Cited by-同舟云学术

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Effects of soaking time and freezing on the gel strength of Moi-Moi prepared from Cowpea grains

Published:2022-06-30 Issue:1 Volume:10 Page:
ISSN:2580-2909
Container-title:Biogenesis: Jurnal Ilmiah Biologi
language:
Short-container-title:bio

Author:

Amagwula Ikechukwu Otuosorochi,Osuji Chijioke M.,Omeire Chinenyenwa Gloria,Yezdani Umama,Khan Mohammad Gayoor,Awuchi Chinaza Godswill

Abstract

Publisher

Universitas Islam Negeri Alauddin Makassar

Subject

General Medicine

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cookies enriched with anethole and secoisolariciresinol diglucoside from flaxseed and fennel seeds improve hypercholesterolemia, lipid profile, and liver functions: A pilot study;Food Science & Nutrition;2023-05-15

2. Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese;International Journal of Food Properties;2023-01-27

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