Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour
Samson A. Oyeyinka, Adetutu A. Adepegba, Toyin T. Oyetunde, Adewumi T. Oyeyinka, Abiola Folakemi Olaniran, Yetunde Mary Iranloye, Omotola F. Olagunju, Marena Manley, Eugénie Kayitesi, Patrick Berka Njobeh
Topics & Concepts
Food scienceWheat flourChemistryAntioxidantFractionationLightnessPotassiumBiochemistryChromatographyOpticsPhysicsOrganic chemistryFood composition and propertiesPhytase and its ApplicationsFood and Agricultural Sciences