Physical and Functional Properties of Breakfast Cereals from Blends of Maize, African Yam Bean, Defatted Coconut Cake and Sorghum Extract

Okafor, G.I. and Usman, G.O. (2015) Physical and Functional Properties of Breakfast Cereals from Blends of Maize, African Yam Bean, Defatted Coconut Cake and Sorghum Extract. Food Science and Quality Management, 40. pp. 25-34.

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Item Type: Article
Uncontrolled Keywords: Bulk density, Water absorption capacity, Foam capacity, Viscosity, Invitro-protein digestibility,
Author Affiliation: Department of Food Science and Technology, University of Nigeria Nsukka, Enugu State, Nigeria
Subjects: Crop Improvement
Divisions: Sorghum
Depositing User: Mr B Krishnamurthy
Date Deposited: 09 Sep 2015 09:03
Last Modified: 09 Sep 2015 09:03
URI: http://eprints.icrisat.ac.in/id/eprint/13856

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