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Publisher : hindawi limited Subject : nutritional value Filter by : Subject

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Academic Journal

Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential.

Authors : Sobowale, Samuel Sunday^1,2 (AUTHOR) ; Animashaun, Oluwatoyin Habibat¹ (AUTHOR); Omosebi, Omolola Mary² (AUTHOR)

Subjects: *SORGHUM; *FLOUR; *BAKED products

Source: Journal of Food Processing & Preservation. Jan2021, Vol. 45 Issue 1, p1-9. 9p.

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Academic Journal

The effect of processing on the physicochemical properties and amino acid profile of flour from Amaranthus cruentus.

Authors : Ramsookmohan, Sonaal¹ (AUTHOR); Venter, Sonja² (AUTHOR); Mellem, John J.¹ (AUTHOR)

Subjects: *AMINO acids; *AMARANTHS; *BAKED products

Source: Journal of Food Processing & Preservation. Sep2020, Vol. 44 Issue 9, p1-10. 10p.

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Academic Journal

The use of apple fiber as a fat substitute in the manufacture of bakery products.

Authors : Żbikowska, Anna¹; Kowalska, Małgorzata²

Subjects: *BAKED products; *APPLES; *DIETARY fiber

Source: Journal of Food Processing & Preservation. Dec2017, Vol. 41 Issue 6, pn/a-N.PAG. 6p.

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