Zobrazeno 1 - 5
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pro vyhledávání: '"Agbara, G. I."'
Publikováno v:
Arid Zone Journal of Engineering, Technology and Environment; Vol. 18 No. 2 (2022); 331-344
Adoption of composite flours for baked and non-baked goods has been trending and the underlying reasons include economic consideration, nutritional enhancement and amelioration of noncommunicable diseases through consumption of functional foods. Comp
Autor:
Agbara, G. I., Babagana, B.
Publikováno v:
ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY AND ENVIRONMENT; Vol. 18 No. 4 (2022); 555-574
Studies involving the use of composite flour for baked goods are unending for reasons such as high quest for functional foods, unsustainable wheat import and nutritional enhancement of baked goods. In this study, cassava flour (CF) was differently tr
Publikováno v:
ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY AND ENVIRONMENT; Vol. 18 No. 2 (2022); 331-344
Adoption of composite flours for baked and non-baked goods has been trending and the underlying reasons include economic consideration, nutritional enhancement and amelioration of noncommunicable diseases through consumption of functional foods. Comp
Publikováno v:
ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY AND ENVIRONMENT; Vol. 18 No. 2 (2022); 345-356
Arid Zone Journal of Engineering, Technology and Environment; Vol. 18 No. 2 (2022); 345-356
Arid Zone Journal of Engineering, Technology and Environment; Vol. 18 No. 2 (2022); 345-356
Kadals are normally prepared from fermented cereal grains and the kadal flours are usually transformed into stiff dough called tuwo and consumed as staple food in many West African countries. Pearl millet (Mi) and maize (Mz) grains were decorticated
Publikováno v:
Nigerian Food Journal; 2017, Vol. 35 Issue 2, p115-123, 9p