Zobrazeno 1 - 4
of 4
pro vyhledávání: '"John O. Akingbala"'
Autor:
Stephen O. Arinola, John O. Akingbala
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 14, Iss 1, Pp 116-123 (2022)
This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples of breadfruit flour containing soy flour in the following pro
Externí odkaz:
https://doaj.org/article/0a84dff34002479c84ae8a89ea0ba624
Publikováno v:
Nutrition & Food Science, 2015, Vol. 45, Issue 5, pp. 703-715.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-03-2015-0020
Publikováno v:
Journal of Culinary Science & Technology. 14:363-376
This study was carried out to determine the quality, functional, and sensory properties of cookies from sweet potato–maize flour blends. Substitution of maize flour with sweet potato flour was done at 10–100%. Values of bulk density, water bindin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f605624e82f7d4184fdeaa77ebf9b53
https://doi.org/10.1080/15428052.2016.1160016
https://doi.org/10.1080/15428052.2016.1160016
Publikováno v:
Nutrition & Food Science. 45:703-715
Purpose– This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat coo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01eff20b18134f56e9a3ac051ba942b0
https://doi.org/10.1108/nfs-03-2015-0020
https://doi.org/10.1108/nfs-03-2015-0020