Validation of Predicted Baking Performance of Muffins Containing Mixtures of Wheat, Cowpea, Peanut, Sorghum, and Cassava Flours
- 1 March 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (2) , 470-474
- https://doi.org/10.1111/j.1365-2621.1992.tb05519.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Effect of Pre-decortication Drying Treatment on the Textural Quality of Cowpea Products: Seeds and AkaraJournal of Food Science, 1988
- Response Surface Designs and AnalysisPublished by Elsevier ,1984
- Factors Affecting the Efficiency of Abrasive-Type Dehulling of Grain Legumes Investigated with a New Intermediate-Sized, Batch DehullerJournal of Food Science, 1984
- Supplementation of bakery items with high protein peanut flourJournal of Oil & Fat Industries, 1983
- Experiments with Mixtures: An Update and BibliographyTechnometrics, 1979
- Sensory and Nutritional Quality of Fortified Corn Muffins1Peanut Science, 1978
- BREAD FROM SORGHUM AND BARLEY FLOURSJournal of Food Science, 1970
- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963