Open AccessThe effect of fermentation on functional properties of sweet potato and wheat flour
Author(s) -
Adams Oluwadamilola Kemi,
Adams Ifeoluwa Mercy,
Orungbemi Oo
Publication year - 2017
Publication title -
african journal of food science and technology
Language(s) - English
Resource type - Journals
ISSN - 2141-5455
DOI - 10.14303/ajfst.2016.0113
Subject(s) - absorption of water , food science , fermentation , swelling capacity , emulsion , wheat flour , chemistry , swelling , bulk density , materials science , composite material , biology , organic chemistry , ecology , soil water