Chemical composition and functional properties of cowpea and plantain flour blends for cookie production
作者： Peter I Akubor , Flora O Adamolekun , Clement A Oba , Hajarat Obari , Ifejola O Abudu
DOI: 10.1023/B:QUAL.0000041160.25384.F6
关键词:
摘要: The chemical composition and selected functional properties of blends cowpea plantain flours were determined. Physicochemical sensory qualities cookies made from the also evaluated. flour contained more protein, fat, crude fiber ash less carbohydrate that flour. These increased significantly (p 0.05) scores compared to wheat for quality attributes
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sci-hub.se 参考文章(14)
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