Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Itohan Ebunoluwa Martins"'
Autor:
Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, David Timileyin Oluwajuyitan, Adeyanmola Oluwaseyi Faturoti, Itohan Ebunoluwa Martins, Patrick Othuke Akpoghelie, Joy Johnson Agbo
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100375- (2023)
The aim of this study was to produce biscuit from blend of mushroom flour and wheat flour. The composite flour was at 0, 10, 20, 30 and 40% level of mushroom inclusion. The biscuit was analyzed for proximate composition, physical properties, mineral
Externí odkaz:
https://doaj.org/article/4c58833eb98f49cca258b86f2bfa151a
Autor:
Pius Ifeanyi Okolie, O.O. Onabanjo, Itohan Ebunoluwa Martins, Abiodun Olajumoke Kupoluyi, Oluwakemi Abosede Ojo, Adebukola Dorcas Adesina, Antonio Gomes Soares, Adewale O. Obadina, Toafik Akinyemi Shittu
Publikováno v:
J Food Sci Technol
Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a56cb2695475d4f063d52e0bfe8b9a9
https://pubmed.ncbi.nlm.nih.gov/33505051
https://pubmed.ncbi.nlm.nih.gov/33505051