Chemical, Functional and Sensory Properties of Instant Yam - Breadfruit Flour

By A. Adebowale, S. Sanni, F. Oladapo. 2009

136 citations recorded by the source corpus.

Subfields: Geography, Planning and Development

View Paper: https://www.semanticscholar.org/paper/a7e8ff9882738b536f12b263d41ac03574d1b2d2

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1. U. Onyeukwu
2. M. Iwe
3. A. Agiriga

Citations in the corpus

• Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour (2016, background): “Peak time values reported in this work are similar to the peak time values of 5.13–5.80 min and 5.01– 6.30 min reported for instant yam–breadfruit composite flour and germinated tigernut flour, respectively (Adebowale et al., 2008; Chinma, Ingbian, & Akpapunam, 2007).”