Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack)

European Food Research and Technology

Volumn 220, Issue 1, 2005, Pages 79-82

  Adelakun, O E ^a   Adejuyitan, J A ^a   Olajide, J O ^a   Alabi, B K ^a  

^a LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Kokoro; Maize flour; Sensory evaluation; Soybean flour

Indexed keywords

ABSORPTION; AMINO ACIDS; CARBOHYDRATES; MEATS; NUTRITION; OILS AND FATS; PROTEINS; VISCOSITY; WATER;

KOKORO; MAIZE FLOURS; SENSORY EVALUATION; SOYBEAN FLOURS;

FOOD PRODUCTS;

GLYCINE MAX; ZEA MAYS;

EID: 12844277329     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1034-y     Document Type: Conference Paper

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