Add to ORKGThe effect of blanching treatments on the functional properties of plantain flour and sensory characteristics of bread made from wheat (80%) and plantain (20%) flour was investigated
A study was carried out on effects of varieties and blanching temperatures on the functional and nut...
Background: High cost of wheat flour in non-wheat producing countries poses an economic problem.Obje...
Plantain (Banana-Musa AAB) is a widely growing but commercially underexploited tropical fruit. This ...
The effect of blanching treatments on the functional properties of plantain flour and sensory charac...
The feasibility of partially replacing wheat flour with plantain flour in bread and biscuit making w...
ABSTRACTThe physical, sensory and microbiological properties of wheat-fermented unripe plantain comp...
The physical, sensory and microbiological properties of wheat-fermented unripe plantain composite fl...
The effects of plantain fruit maturity (7–10 weeks after full finger development) on the dough rheol...
This study aimed at assessing the functional and pasting properties of flour blends from wheat and B...
Bread is one of the most convenient, least expensive and most important staple foods in the world to...
The possibility of making bread of good nutritional, microbiological and sensory qualities from blen...
Communication In Physical Sciences 2020, 5(2): 136-144 Authors: K. G. Ta’awu, M. C. Ekanem, *P. G. U...
The objective of this research was to know the effect of drying factors on the quality attributes of...
Bread is one of the most convenient, least expensive and most important staple foods in the world to...
A comparative study on the feasibility of producing instant high fibre plantain flour for diabetic f...
A study was carried out on effects of varieties and blanching temperatures on the functional and nut...
Background: High cost of wheat flour in non-wheat producing countries poses an economic problem.Obje...
Plantain (Banana-Musa AAB) is a widely growing but commercially underexploited tropical fruit. This ...
The effect of blanching treatments on the functional properties of plantain flour and sensory charac...
The feasibility of partially replacing wheat flour with plantain flour in bread and biscuit making w...
ABSTRACTThe physical, sensory and microbiological properties of wheat-fermented unripe plantain comp...
The physical, sensory and microbiological properties of wheat-fermented unripe plantain composite fl...
The effects of plantain fruit maturity (7–10 weeks after full finger development) on the dough rheol...
This study aimed at assessing the functional and pasting properties of flour blends from wheat and B...
Bread is one of the most convenient, least expensive and most important staple foods in the world to...
The possibility of making bread of good nutritional, microbiological and sensory qualities from blen...
Communication In Physical Sciences 2020, 5(2): 136-144 Authors: K. G. Ta’awu, M. C. Ekanem, *P. G. U...
The objective of this research was to know the effect of drying factors on the quality attributes of...
Bread is one of the most convenient, least expensive and most important staple foods in the world to...
A comparative study on the feasibility of producing instant high fibre plantain flour for diabetic f...
A study was carried out on effects of varieties and blanching temperatures on the functional and nut...
Background: High cost of wheat flour in non-wheat producing countries poses an economic problem.Obje...
Plantain (Banana-Musa AAB) is a widely growing but commercially underexploited tropical fruit. This ...