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Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours

Authors :
Ayo Oluwadunsin Olugbuyi
Sunday Abiodun Malomo
Oluwole Steve Ijarotimi
Tayo Nathaniel Fagbemi
Source :
Journal of Culinary Science & Technology. :1-23
Publication Year :
2021
Publisher :
Informa UK Limited, 2021.

Subjects

Subjects :
Food Science

Details

ISSN :
15428044 and 15428052
Database :
OpenAIRE
Journal :
Journal of Culinary Science & Technology
Accession number :
edsair.doi...........0bb85c32bf5da2d753b53f0d407ab93e

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