Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers’ spent grain and apple pomace

Journal of Food Science and Technology

Volumn 53, Issue 2, 2016, Pages 1151-1163

  Awolu, Olugbenga Olufemi ^a   Osemeke, Richard Onyemaechi ^a   Ifesan, Beatrice O Temilade ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

ANOVA; Composite flour; Functional; Proximate; Responses surface methodology; Rheology

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); ANTIOXIDANTS; FRUITS; RHEOLOGY;

COMPOSITE FLOUR; FUNCTIONAL; FUNCTIONAL PROPERTIES; NUTRITIONAL COMPOSITIONS; PROXIMATE; RESPONSE SURFACE METHODOLOGY; RESPONSES SURFACE METHODOLOGIES; RHEOLOGICAL BEHAVIOUR;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84948653071     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2121-8     Document Type: Article

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