Academic Journal
Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies
| العنوان: | Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies |
|---|---|
| المؤلفون: | Sobowale, Sunday Samuel, Otolowo, Dupe Temilade, Kayode, Omowumi Titilola, Agbawodike, Joy Ikedichi |
| المصدر: | Food Chemistry Advances ; volume 5, page 100837 ; ISSN 2772-753X |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2024 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.focha.2024.100837 |
| الاتاحة: | https://doi.org/10.1016/j.focha.2024.100837 https://api.elsevier.com/content/article/PII:S2772753X24002326?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S2772753X24002326?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ ; https://www.elsevier.com/legal/tdmrep-license ; http://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: | edsbas.BF7B2094 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.focha.2024.100837 |
|---|