Chemical composition and functional properties of cowpea and plantain flour blends for cookie production-Reference-Cited by-同舟云学术

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Chemical composition and functional properties of cowpea and plantain flour blends for cookie production

Published:2003 Issue:3 Volume:58 Page:1-9
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Akubor Peter I.,Adamolekun Flora, O.,Oba Clement A.,Obari Hajarat,Abudu Ifejola O.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Cited by 17 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. Quality and shelf life evaluation of gluten‐free blends and cake premix;Food Safety and Health;2023-11-02

2. Formulation of a Biologically-leavened Composite Cracker with Functional Properties;Journal of Culinary Science & Technology;2022-07-21

3. Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal;Journal of Culinary Science & Technology;2022-01-08

4. Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends;Cogent Food & Agriculture;2017-01-01

5. Technical Guide for Fruit Wine Production;Science and Technology of Fruit Wine Production;2017

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