Effect of Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.) Supplementation on Chemical, Physical, Nutritional and Sensory Evaluation of Wheat Bread
Author:
Publisher
Science Alert
Subject
Agronomy and Crop Science
Link
https://www.scialert.net/fulltext/?doi=pjbs.2012.845.849&org=11
Cited by 7 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. Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread;Cereal Chemistry;2024-02-14
2. The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread;CyTA - Journal of Food;2022-10-14
3. Potential Industrial Applications of Bambara Groundnut;Food and Potential Industrial Applications of Bambara Groundnut;2021
4. Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition;Frontiers in Nutrition;2020-12-10
5. Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour;Journal of the Saudi Society of Agricultural Sciences;2019-01
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