Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2522-8307
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits ; volume:46 ; number:1 ; day:7 ; month:7 ; year:2022 ; pages:1-11 ; date:12.2022
Bulletin of the National Research Centre / al- Markaz al-Qaumī li-'l-Buḥūṭ; 46, Heft 1 (7.7.2022), 1-11, 12.2022
- Creator
-
Ojewumi, Emmanuel Omotayo
Omoba, Olufunmilayo Sade
Awolu, Olugbenga Olufemi
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1186/s42269-022-00884-z
- URN
-
urn:nbn:de:101:1-2022082921305476167248
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:34 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Ojewumi, Emmanuel Omotayo
- Omoba, Olufunmilayo Sade
- Awolu, Olugbenga Olufemi
- SpringerLink (Online service)
Other Objects (12)
Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability
Improving the Nutritional and Textural Properties of Wheat Flour Tortillas
Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties — A Survey in Hungary
433 US Grain, US Wheat, Flour, Breadgrain and other Flour, Flour Mills, Oats, Barly, Naehrmittel, Rice, Teigwaren
Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour
Flour, Bleached Hard Wheat Type 1
Flour
Effect of Median Flour Particle Size on Flour Yield in Japanese Common Wheats
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing
Spaths Flours
BIOX - Flour
BIOX - Flour
Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability
Improving the Nutritional and Textural Properties of Wheat Flour Tortillas
Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties — A Survey in Hungary
433 US Grain, US Wheat, Flour, Breadgrain and other Flour, Flour Mills, Oats, Barly, Naehrmittel, Rice, Teigwaren
Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour
Flour, Bleached Hard Wheat Type 1
Flour
Effect of Median Flour Particle Size on Flour Yield in Japanese Common Wheats
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing
Spaths Flours
BIOX - Flour
BIOX - Flour
Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability
Improving the Nutritional and Textural Properties of Wheat Flour Tortillas
Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties — A Survey in Hungary
433 US Grain, US Wheat, Flour, Breadgrain and other Flour, Flour Mills, Oats, Barly, Naehrmittel, Rice, Teigwaren
Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour
Flour, Bleached Hard Wheat Type 1
Flour
Effect of Median Flour Particle Size on Flour Yield in Japanese Common Wheats
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing
Spaths Flours
BIOX - Flour