Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate compo...

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Detalles Bibliográficos
Autores principales: Ocheme, Ocheme Boniface, Adedeji, Olajide Emmanuel, Chinma, Chiemela Enyinnaya, Yakubu, Caleb Maina, Ajibo, Ugochukwu Happiness
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060904/
https://www.ncbi.nlm.nih.gov/pubmed/30065817
http://dx.doi.org/10.1002/fsn3.670

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060904/
https://www.ncbi.nlm.nih.gov/pubmed/30065817
http://dx.doi.org/10.1002/fsn3.670

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