Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends
This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:4...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001079505/Description |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 14 (2019), 3/4 ; str. 82-90 |
| Glavni autori: | Oke, Emmanuel Kehinde (Author), Idowu, Michael Ayodele, Adeola, Abiodun Aderoju, Abiola, Temitope Omuwumi, Adeniji, Ibrahim Ololade |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.14.3-4.5 Hrčak |