Physicochemical and functional properties of finger millet (Eleusine coracana) flour supplemented with Parinari curatellifolia flour

The effect of partial substitution of finger millet (FM) with Parinari curatellifolia flour on the physicochemical and functional properties of FM flour was investigated. FM and P. curatellifolia (PC) flour and blends were coded as FM, FMPC1, FMPC2, FMPC3 and FMPC4 and represented in the ratios 100:...

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Detalhes bibliográficos

Principais autores:	Oluwatoyin O. Onipe, Musundwa M. Matshisevhe, Shonisani E. Ramashia, Mpho E. Mashau
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2024-03-01
coleção:	Scientific African
Assuntos:	P. curatellifolia flour Finger millet flour Composite flour Physicochemical properties Functional properties
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2468227624000371
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