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Publisher : sciendo

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Academic Journal

OPTIMISATION AND EVALUATION OF THE EFFECT OF BAMBARA GROUNDNUT ADDITION ON THE NUTRITIONAL QUALITY AND FUNCTIONAL PROPERTIES OF AMARANTH GRAIN-BASED COMPOSITE FLOUR.

Authors : AWOLU, Olugbenga Olufemi¹ ; OLOKUNSUSI, Eunice Yetunde¹

Subjects: *FLOUR quality; *GRAIN -- Nutrition; *BAMBARA groundnut

Source: Acta Universitatis Cinbinesis, Series E : Food Technology. Dec2017, Vol. 21 Issue 2, p43-52. 10p. 3 Charts, 2 Graphs.

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Academic Journal

Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment

Authors : Dahal S.; Bhattarai G.; Timsina P.

Subjects: bhakka; rice flour; milk powder

Source: Acta Universitatis Sapientiae: Alimentaria, Vol 15, Iss 1, Pp 40-50 (2022)

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Academic Journal

Quality of cassava flour as affected by age at harvest, cropping system and variety.

Authors : Adeola, Abiodun Aderoju; Idowu, Michael Ayodele; Oyatogun, Rebecca ModupeOluwa

Subjects: CASSAVA; CROPPING systems; FLOUR quality

Source: Agricultura Tropica et Subtropica; Dec2020, Vol. 53 Issue 4, p187-198, 12p

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Academic Journal

CRISPBREADS WITH CARROT AND PUMPKIN PROCESSING BY-PRODUCTS.

Authors : Konrade, Daiga¹ ; Kļava, Dace¹; Grāmatiņa, Ilze¹

Subjects: *ORGANIC wastes; *CARROTS; *CAROTENOIDS

Source: Proceedings of the Latvian Academy of Sciences. Section B: Natural, Exact & Applied Sciences. Apr2018, Vol. 72 Issue 2, p91-96. 6p.

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Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Authors : Dace Klava; Daiga Konrade

Subjects: 0106 biological sciences; Global and Planetary Change; Antioxidant

Source: Rural Sustainability Research, Vol 38, Iss 333, Pp 24-31 (2017)

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