Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Nkechi Juliet Tamuno Emelike"'
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100267- (2023)
ABSTRACT: The presence of anti-nutrients gives sesame seeds a bitter taste which may further reduce their acceptance for culinary purposes. This study investigated the effect of boiling, parboiling and roasting in improving the nutritional quality an
Externí odkaz:
https://doaj.org/article/7489c034096b44108a7ce7c25b96ebdb
Publikováno v:
Heliyon, Vol 9, Iss 5, Pp e15941- (2023)
Refined wheat flour commonly used in making crackers biscuits is rich in starch but low in protein and fibre. This study investigated the effect of adding different levels of lemon basil (LBP) and scent leaf powders (SLP) and cashew kernel flour (CKF
Externí odkaz:
https://doaj.org/article/887ac2d709814499914f7f861ba22e8b
Autor:
Nkechi-Juliet Tamuno Emelike
Publikováno v:
Asian Food Science Journal. :1-10
Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b39ca85d7112ec34d050bf46cdc036ab
https://doi.org/10.9734/afsj/2020/v19i230232
https://doi.org/10.9734/afsj/2020/v19i230232