Functional and pasting characteristics of fermented maize and nile Tilapia (Oreochromis niloticus) flour diet

Pakistan Journal of Nutrition

Volumn 6, Issue 4, 2007, Pages 304-309

  Fasasi, O S ^a   Adeyemi, I A ^b   Fagbenro, O A ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Fermented maize flour; Functional properties; Pasting properties; Tilapia flour

Indexed keywords

OIL; WATER;

ARTICLE; CONCENTRATION RESPONSE; DIET; FLOUR; FOOD COMPOSITION; FUNCTIONAL FOOD; GELATION; MAIZE; NONHUMAN; SOLUBILITY; TEMPERATURE; TILAPIA; VISCOSITY; WATER ABSORPTION;

OREOCHROMIS NILOTICUS; TILAPIA; ZEA MAYS;

EID: 34249935370     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2007.304.309     Document Type: Article

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