Zobrazeno 1 - 5
of 5
pro vyhledávání: '"AF Ogori"'
Publikováno v:
International Journal of Agricultural Science and Food Technology. :036-041
Biscuit are usually produced from wheat flour, increasing cost and limited supply of wheat demand that attention be given to the application of indigenous grains to totally or partially replace wheat in bakery products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::584dc997ce581c4cab53369386075182
https://doi.org/10.17352/2455-815x.000020
https://doi.org/10.17352/2455-815x.000020
Publikováno v:
Journal of Bacteriology & Mycology: Open Access. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf26511cf5c62eb61f09038231a0a169
https://doi.org/10.15406/jbmoa.2018.06.00206
https://doi.org/10.15406/jbmoa.2018.06.00206
Publikováno v:
Nigerian Food Journal; Vol 23, No 1 (2005); 59-68
Mango mesocarp flour was incorporated into wheat flour at 15, 20 and 30% levels to evaluate its micronutrients contribution and effect on the physical and organoleptic attributes of wheat-based bread. A control (100% wheat flour) was used for compari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f52335092e9e7d238235435311cb11f
https://doi.org/10.4314/nifoj.v23i1.33600
https://doi.org/10.4314/nifoj.v23i1.33600
Autor:
Ogori AF; Department of Home Sciences, Faculty of Agriculture, Federal University, Gashua, P.M.B.1005 Gashua, Yobe State, Nigeria; Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria., Abraham GT; Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria., Eke MO; Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria., Abu JO; Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria., Adeniyi AS; Department of Biochemistry, School of Sciences, Federal University of Technology, Akure, Ondo State, Nigeria., Famuwagun AA; Department of Food Science and Technology, Joseph Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria; Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
Publikováno v:
Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie [Biomed Pharmacother] 2022 Sep; Vol. 153, pp. 113510. Date of Electronic Publication: 2022 Aug 05.
Autor:
Ogori AF; Department of Home Sciences, Faculty of Agriculture, Federal University Gashua, Gashua P.M.B.1005, Nigeria., Amove J; Department of Food Science and Technology, Federal University of Agriculture Makurdi, Makurdi 970211, Nigeria., Aduloju P; Department of Food Science and Technology, Federal University of Agriculture Makurdi, Makurdi 970211, Nigeria., Sardo G; Institute for Biological Resources and Marine Biotechnologies (IRBIM), National Research Council of Italy (CNR), 91026 Mazara del Vallo, Italy., Okpala COR; Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland., Bono G; Institute for Biological Resources and Marine Biotechnologies (IRBIM), National Research Council of Italy (CNR), 91026 Mazara del Vallo, Italy., Korzeniowska M; Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2021 Mar 03; Vol. 10 (3). Date of Electronic Publication: 2021 Mar 03.