Загрузка...
Chemical, mineral composition, and sensory acceptability of cocoyam‐based recipes enriched with cowpea flour
The study was conducted to improve cocoyam‐based recipes (steamed cocoyam paste [ebiripo], ikokore, and fried cocoyam balls [ojojo]) using different blends of cocoyam and cowpea flours (100:0, 80:20, 70:30, 60:40, and 50:50). The proximate composition, mineral composition, and sensory qualities of t...
Сохранить в:
| Опубликовано в: : | Food Sci Nutr |
|---|---|
| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
John Wiley and Sons Inc.
2013
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5779323/ https://ncbi.nlm.nih.gov/pubmed/29387351 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.30 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|