{"title":"Evaluation of Functional, Pasting and Sensory Properties of Composite Flour Food Formulated from Blends of Maize (Zea-May), Melon Seed, (Citrullus Vulgaris schrad), Carrot (Darcus Carota L) and Crayfish (Evastacus SPP) Flour","authors":"","doi":"10.7176/jnsr/13-4-03","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16368,"journal":{"name":"Journal of Natural Sciences Research","volume":"37 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Natural Sciences Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7176/jnsr/13-4-03","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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玉米(Zea-May)、瓜子(Citrullus Vulgaris schrad)、胡萝卜(Darcus Carota L)和小龙虾(Evastacus SPP)粉复合面粉食品的功能、糊化和感官性能评价
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