Effect of full-fat soy-bean flour on the nutritional, physicochemical properties and acceptability of cassava flour

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 10, Issue 3, 2011, Pages 1994-1999

  Olatidoye, O P ^a   Sobowale, S S ^b  

^a IGBINEDION UNIVERSITY   (Nigeria)

^b Moshood Abiola polytechnic ^*  (Nigeria)

Author keywords

Cassava flour; Fortification; Proximate composition; Rheological properties; Soybean flour

Indexed keywords

GLYCINE MAX; MANIHOT ESCULENTA;

EID: 79953245869     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

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