Open AccessFunctional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour
Author(s) -
Aaron Mutlong Amak Damak,
P.I. Akubor,
C. C. Ariahu,
Goodluck Obioma Okereke
Publication year - 2022
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2022/v21i630432
Subject(s) - emulsion , absorption of water , wheat flour , food science , chemistry , starch , swelling capacity , potassium , sodium , materials science , swelling , organic chemistry , composite material