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