Functional properties of maize flour (Zea mays) and stability of its paste (tuwo) as influenced by processing methods and baobab (Adansonia digitata) pulp inclusion
{"title":"Functional properties of maize flour (Zea mays) and stability of its paste (tuwo) as influenced by processing methods and baobab (Adansonia digitata) pulp inclusion","authors":"O. Adedeji, Nsakpuma Tadawus","doi":"10.24263/2310-1008-2019-7-1-7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"4 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Journal of Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2310-1008-2019-7-1-7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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