Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie

Autor: Adeola Abiodun Aderoju, Oke Emmanuel Kehinde, Amusa Ayodeji Joseph, Idowu Michael Ayodele, Omoniyi Saheed Adewale

Publikováno v: Croatian journal of food science and technology
Volume 11
Issue 1
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 30-36 (2019)

This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df754c6795730b23987c4b51e8aba5b5
https://hrcak.srce.hr/220681