Evaluation of maize, soybean flour blends for sour maize bread production in Nigeria
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 visc...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
2005
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/91850 |
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