Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kouadio Ernest KOFFI"'
Publikováno v:
Food and Environment Safety, Vol 20, Iss 1, Pp 81-90 (2021)
The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of fl
Externí odkaz:
https://doaj.org/article/e3fb22ddf2dd4b868ad7ffd5ea154530
Autor:
Adou Akpa Guy Blanchard GNAGNE, Doudjo SORO, Kablan Jean Ives GNOUMOU, N’guessan Jean Claude YAO, Kouadio Ernest KOFFI
Publikováno v:
African Journal of Food Science. 16:137-150
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d43eca134cc9b57914d09427181fce1
https://doi.org/10.5897/ajfs2022.2177
https://doi.org/10.5897/ajfs2022.2177
Publikováno v:
Asian Food Science Journal. :1-10
The goal of this work was to study the effect of some solvents as extractants of total polyphenols from cashew cakes and test the ability of the extract with highest level of polyphenols to inhibit alpha amylase and alpha glucosidase from snail (Acha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::859abc02e96fc2c0e6521adba974ab2a
https://doi.org/10.9734/afsj/2019/v11i430068
https://doi.org/10.9734/afsj/2019/v11i430068
Publikováno v:
Food and Environment Safety, Vol 20, Iss 1, Pp 81-90 (2021)
The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::631cf26802b1f1b3f7dfa48ecd0b8819
https://doi.org/10.4316/fens.2021.010
https://doi.org/10.4316/fens.2021.010