Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut (<i>Vigna subterranea</i>)-Reference-Cited by-同舟云学术

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Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut (Vigna subterranea)

Published:2019-04-02 Issue:1 Volume:21 Page:165
ISSN:0794-4896
Container-title:Ife Journal of Science
language:
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Author:

Arise A.K.,Akintayo O.O.,Dauda A.O.,Adeleke B.A.

Publisher

African Journals Online (AJOL)

Subject

General Medicine

Cited by 11 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. Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties;Food Science & Nutrition;2024-03-04

2. Quality attributes and consumer acceptability of custard supplemented with Bambara groundnut protein isolates;Applied Food Research;2022-06

3. Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate;Measurement: Food;2022-02

4. Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash;Applied Food Research;2021-06

5. Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut;Journal of Food Processing and Preservation;2021-03-10

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