Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated...

Descripción completa

Detalles Bibliográficos
Autores principales: Ohizua, Ehimen R., Adeola, Abiodun A., Idowu, Micheal A., Sobukola, Olajide P., Afolabi, T. Adeniyi, Ishola, Raphael O., Ayansina, Simeon O., Oyekale, Tolulope O., Falomo, Ayorinde
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448366/
https://www.ncbi.nlm.nih.gov/pubmed/28572965
http://dx.doi.org/10.1002/fsn3.455

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448366/
https://www.ncbi.nlm.nih.gov/pubmed/28572965
http://dx.doi.org/10.1002/fsn3.455

Ejemplares similares