锦葵粉强化'昆奴-阿雅'的营养成分和感官特性

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2017-04-19 DOI:10.25177/jfst.2.1.3

I. F. Bolarinwa, Bolarinwa Islamiyat Folashade, Adejuyitan, Johnson Akinwumi, Oyeyinka Samson Adeoye, Akintayo Olaide Akinwunmi, Sift Desk Journals Open Access Journals

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引用次数: 6

摘要

接收日期:2017年3月16日接收日期:2017年4月8日发布日期:2017年4月22日Bolarinwa Islamiyat Folashade, Adejuyitan Johnson Akinwumi,Oyeyinka Samson Adeoye, Akintayo Olaide Akinwunmi食品科学与工程系，Ladoke Akintola理工大学，P.M.B. 4000, Ogbomoso, Oyo州，尼日利亚。伊洛林大学家庭经济与食品科学系，尼日利亚伊洛林。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Nutritional Composition and Sensory Attributes of ‘Kunnu-Aya’ Fortified with Vigna-racemosa Flour

Received Date: 16 Mar 2017 Accepted Date: 8 Apr 2017 Published Date: 22Apr 2017 Bolarinwa Islamiyat Folashade, Adejuyitan Johnson Akinwumi,Oyeyinka Samson Adeoye, Akintayo Olaide Akinwunmi Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria. Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.