Open AccessPhysicochemical, Functional and Pasting properties of Orange-Flesh Sweet Potato Starch, Soya bean and Groundnut Flour Complementary Food
Author(s) -
J Eke-Ejiofor,
Patience C. Obinna-Echem,
G. O. Wordu,
M. B. Vito
Publication year - 2021
Publication title -
american journal of food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2333-4827
pISSN - 2333-4835
DOI - 10.12691/ajfst-9-3-5
Subject(s) - chemistry , food science , amylose , starch , orange (colour) , amylopectin , absorption of water , sugar , potato starch , arachis , citric acid , flesh , agronomy , botany , biology