Autor:
Edema, M.
Sanni, L.O.
Sanni, A.
Examination of the functional properties of three different flours/meals and two blends of maize meal and soybean-flour (ratios 9:1 and 8:2, maize:soybean) were carried out. Properties examined included amylose content, bulk density, dispersibility, swelling power, water absorption capacity and v...
Enlace original:
https://cgspace.cgiar.org/handle/10568/91850
Edema, M.
,
Sanni, L.O.
,
Sanni, A.
,
[Evaluation of maize, soybean flour blends for sour maize bread production in Nigeria]
,
Evaluation of maize, soybean flour blends for sour maize bread production in Nigeria
