Chemical, sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor), bambara groundnut (Vigna subterranea L. Verdc) and sweet potato (Ipomoea batatas) flours

Plant Foods for Human Nutrition

Volumn 56, Issue 3, 2001, Pages 251-264

  Nnam, N M ^a  

^a UNIVERSITY OF NIGERIA   (Nigeria)

Author keywords

Bambara groundnuts; Nutrient; Sensory properties; Sorghum; Sweet potatoes; Viscosity

Indexed keywords

ARTICLE; CEREAL; CHEMISTRY; FERMENTATION; FLOUR; FLOW KINETICS; FOOD ANALYSIS; GERMINATION; HUMAN; PEANUT; SWEET POTATO; TASTE; VISCOSITY;

ARACHIS HYPOGAEA; CEREALS; FERMENTATION; FLOUR; FOOD ANALYSIS; GERMINATION; HUMANS; IPOMOEA BATATAS; RHEOLOGY; TASTE; VISCOSITY;

EID: 0034985127     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1011193727687     Document Type: Article

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