AGRIS - International System for Agricultural Science and Technology

Effects of Defatted Jack Bean Flour and Jack Bean Protein Concentrate on Physicochemical and Sensory Properties of Bread

2013

Ugwuona, F.U. | Suwaba, S.


Bibliographic information
Nigerian Food Journal
Volume 31 Issue 2 Pagination 25 - 32 ISSN 0189-7241
Publisher
Elsevier B.V.
Other Subjects
Hexane; Breads; Bean flour; Jack bean protein; Dough; Nutrient content; Breadmaking quality; Crude fiber; Jack bean flour; Loaves
Language
English
Type
Journal Article; Text

2024-02-28
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org