Physico-chemical and functional properties of unripe plantain and Bambara groundnut flour blends for doughnut production
This study evaluated the quality characteristics of doughnuts made from blend of plantain (PF) and Bambara groundnut (BGF). Four blends specifically PF90%:BGF10%, PF85%:BGF15%, PF80%:BGF20% and PF75%:BGF25% were formulated. Their composition and functional properties as well as attributes of the dou...
Sábháilte in:
| Príomhchruthaitheoirí: | , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Taylor & Francis Group
2025-12-01
|
| Sraith: | Cogent Food & Agriculture |
| Ábhair: | |
| Rochtain ar líne: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2420470 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|