Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria

African Journal of Biotechnology

Volumn 4, Issue 9, 2005, Pages 911-918

  Edema, Mojisola O ^a   Sanni, Lateef O ^a   Sanni, Abiodun I ^b  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Flour blend; Functional properties; Maize meal; Sour maize bread; Soybean flour

Indexed keywords

AMYLOSE;

ARTICLE; BACTERIUM CULTURE; BREAD; CONTROLLED STUDY; CORRELATION ANALYSIS; FLOUR; FOOD ANALYSIS; FOOD INDUSTRY; LACTOBACILLUS PLANTARUM; MAIZE; NIGERIA; NONHUMAN; SACCHAROMYCES CEREVISIAE; SOYBEAN; VISCOELASTICITY; WATER ABSORPTION;

GLYCINE MAX; LACTOBACILLUS PLANTARUM; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 24944498407     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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