PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR BLENDS FROM CASSAVA, WHEAT AND BAMBARA GROUNDNUT (Vigna subterranea)

High quality cassava flour from low postharvest physiologically deteriorated cassava variety (IITA-TMS-IBA011368) was blended with flour from wheat and Bambara groundnut and analyzed for physicochemical and functional properties to determine their suitability for use in baking industry. DOptima desi...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	John Praise Alimi, Lateef Oladimeji Sanni, Samson Oladipo Okunade, Olufunke Grace Otitodun, Eunice Iyabo Bamishaiye, Akintoye Rufus Olagbaju, Abubakar Adegboyega Akanni
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	Stefan cel Mare University of Suceava 2024-12-01
سلاسل:	Food and Environment Safety
الموضوعات:	bulk density water absorption capacity proximate composition zeleny baking quality
الوصول للمادة أونلاين:	https://fens.usv.ro/index.php/FENS/article/view/1304/1164
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!