Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends

This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:4...

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Veröffentlicht in:	Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam biotehnologiju i nutricionizam, 2020-03, Vol.14 (3-4), p.82-90
Hauptverfasser:	Kehinde Oke, Emmanuel, Ayodele Idowu, Michael, Aderoju Adeola, Abiodun, Omuwumi Abiola, Temitope, Ololade Adeniji, Ibrahim
Format:	Artikel
Sprache:	eng
Schlagworte:	sausage roll tigernut flour wheat flour
Online-Zugang:	Volltext
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