Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)
Plantain, tigernut and soycake were processed into flour and blended to obtain PSB (plantain, 64.46; soycake, 35.54%); TNS (tigernut, 59.83; soycake, 40.17%); PTS (plantain, 51.07; tigernut, 11.50; soycake, 37.43%); TNT (100% tigernuts); PLT (100% plantain), and CNT (a commercial flour) samples. The...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001064876 |
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| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 1 ; str. 1131-1251[!][12 str.] |
| Glavni autori: | Ijarotimi, Oluwole Steve (Author), Oluwajuyitan, Timilehin David, Ogunmola, Grace Tosin |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.1.16 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2019.11.1.16Croatian journal of food science and technology (Online)
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