المؤلفون: Ojo, A, Enujiugha, VN, Ayo-Omogie, HN, Abiodun, OA

المصدر: Journal of Applied Sciences and Environmental Management; Vol 21, No 6 (2017); 1073-1078

مصطلحات موضوعية: Kunun-zaki, Proximate, Mineral, Sensory properties, Thaumatococcus danielli

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=78975075580c::6f80f7a1fffbcd63ccedd40c954d6856
https://www.ajol.info/index.php/jasem/article/view/163052

المؤلفون: Ayo-Omogie HN; Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria., Oluwajuyitan TD; Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria.; Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg 2N2 R3T, Canada., Okorie EI; Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria., Ojo OO; Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria., Awosanmi ND; Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria.

المصدر: Heliyon [Heliyon] 2023 Jul 11; Vol. 9 (7), pp. e18142. Date of Electronic Publication: 2023 Jul 11 (Print Publication: 2023).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE

المؤلفون: Chinma CE; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria.; Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, Gauteng, South Africa., Ezeocha VC; Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria., Adedeji OE; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Ayo-Omogie HN; Department of Food Science and Technology, Federal University of Technology, Akure, Akure, Nigeria., Oganah-Ikujenyo BC; Department of Home Economics, Lagos State University of Education, Lagos, Nigeria., Anumba NL; Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria., Enimola GE; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Adegoke DO; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Alhassan R; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, Gauteng, South Africa.

المصدر: Journal of food science [J Food Sci] 2023 Jun; Vol. 88 (6), pp. 2368-2384. Date of Electronic Publication: 2023 Apr 24.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE

مواضيع طبية MeSH: Flour* , Vigna*/metabolism, Antioxidants ; Bread ; Starch/chemistry ; Triticum/chemistry