Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore a...
Enlace original:
https://cgspace.cgiar.org/handle/10568/88224
Adegunwa, M.O.
,
Adelekan, E.O.
,
Adebowale, A.A.
,
Bakare, H.A.
,
Alamu, E.O.
,
[Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations]
,
Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
