Open AccessRheological and Functional Properties of Soy-Poundo Yam Flour
Author(s) -
Olu Malomo,
Olugbenga Ogunmoyela,
Oludare Olumuyiwa Adekoyeni,
O Jimoh,
Oluwajoba S.O,
M. Sobanwa
Publication year - 2013
Publication title -
international journal of food science and nutrition engineering
Language(s) - English
Resource type - Journals
eISSN - 2166-5168
pISSN - 2166-5192
DOI - 10.5923/j.food.20120206.01
Subject(s) - food science , absorption of water , rheology , soy flour , wheat flour , chemistry , farinograph , corn flour , mathematics , materials science , raw material , biology , botany , organic chemistry , composite material , bran