17 research outputs found
Fruit physical characteristics, proximate, mineral and starch characterization of FHIA 19 and FHIA 20 plantain and FHIA 03 cooking banana hybrids
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Dough rheology and quality of wheat bread supplemented with fluted pumpkin seed protein concentrate
No full textNo abstractKeywords: bread quality; dough rheology; fluted pumpkin; protein concentrateGlobal Journal of Agricultural Sciences Vol. 4(1) 2005: 7-1
Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies
No full textCharacteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods
No full textEnzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads
No full textEffect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted cucumeropsis mannii seed flours
No full textPredictive Consumer Acceptance Models and Quality Attributes for Cookies Enriched with Potato Protein Isolate and Concentrate
No full textA study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads
No full textCowpeas in Northern Ghana and the Factors that Predict Caregivers’ Intention to Give Them to Schoolchildren
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