Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends
- Author
- AKUBOR, Peter I1 ; BADIFU, Gabriel I. O2
[1] Department of Food Science and Technology, Federal Polytechnic, P.M.B 1037, Idah, Kogi State, Nigeria
[2] Department of Food Science and technology, University of Agriculture, Makurdi, Nigeria - Source
International journal of food science & technology. 2004, Vol 39, Num 2, pp 223-229, 7 p ; ref : 31 ref
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cookies flour blends foaming capacity foaming stability oil absorption capacity water absorption capacity
- Keyword (fr)
- Artocarpus altilis Composition chimique Cuisson au four Farine blé Propriété chimique Angiospermae Dicotyledones Moraceae Produit céréalier Spermatophyta
- Keyword (en)
- Artocarpus altilis Chemical composition Baking Wheat flour Chemical properties Angiospermae Dicotyledones Moraceae Cereal product Spermatophyta
- Keyword (es)
- Artocarpus altilis Composición química Cocimiento al horno Harina trigo Propiedad química Angiospermae Dicotyledones Moraceae Producto de cereal Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15521122
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1046/j.0950-5423.2003.00768.x 
https://dx.doi.org/10.1046/j.0950-5423.2003.00768.x
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