Quality attributes of fermented yam flour supplemented with processed soy flour

Plant Foods for Human Nutrition

Volumn 54, Issue 2, 1999, Pages 151-158

  Achi, O K ^a  

^a Federal Polytechnic Idah   (Nigeria)

Author keywords

Fermentation; Proximate composition; Sensory properties; Soy flour substitution; Weaning food; Yam flour dough

Indexed keywords

FERMENTED PRODUCT; FLAVOR; FLOUR; FOOD QUALITY; MIXTURE; SOLUBILITY; SOYBEAN; TASTE; WEST AFRICA; YAM;

ANALYSIS OF VARIANCE; CONSUMER SATISFACTION; DIETARY SUPPLEMENTS; FERMENTATION; FLOUR; FOOD HANDLING; HUMANS; LILIACEAE; NIGERIA; SOYBEANS; TASTE;

DIOSCOREA ALATA; GLYCINE MAX;

EID: 0033403222     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008130218830     Document Type: Article

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