{"title":"添加绿克面粉对作为食品开发潜在原料的椰子粉的化学成分和糊化性能的影响","authors":"F. Bello, B. S. Oladeji, Precious Samuel Akpan","doi":"10.17306/j.afs.1066","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development\",\"authors\":\"F. Bello, B. S. Oladeji, Precious Samuel Akpan\",\"doi\":\"10.17306/j.afs.1066\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7209,\"journal\":{\"name\":\"Acta scientiarum polonorum. Technologia alimentaria\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2022-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta scientiarum polonorum. Technologia alimentaria\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17306/j.afs.1066\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta scientiarum polonorum. Technologia alimentaria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17306/j.afs.1066","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development