Physicochemical, functional, and color properties of composite flour from peanut, chickpea, maize, and orange-fleshed sweet potato
This study evaluated the physicochemical and color properties of composite flour made from peanut (P), chickpea (C), maize (M), and orange flesh sweet potato (OFSP). The color attributes (L*, a*, b*, c*, h°) varied significantly among samples, with L* (lightness) values ranging from 53.31 to 61.54....
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2026-06-01
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| Serie: | Applied Food Research |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2772502226001034 |
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