Chemical composition and functional properties of cowpea and plantain flour blends for cookie production

Plant Foods for Human Nutrition

Volumn 58, Issue 3, 2003, Pages 1-9

  Akubor, Peter I ^a   Adamolekun, Flora O ^a   Oba, Clement A ^a   Obari, Hajarat ^a   Abudu, Ifejola O ^a  

^a Federal Polytechnic Idah   (Nigeria)

Author keywords

Absorption capacity; Emulsion activity; Foaming capacity; Gelation concentration; Sensory evaluation; Wettability

Indexed keywords

MUSA X PARADISIACA; TRITICUM AESTIVUM;

EID: 18644376949     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:QUAL.0000041160.25384.f6     Document Type: Article

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