Effect of some processing methods on the chemical and functional properties of complementary foods from millet-soybean flour blends

Effect of some processing methods on the chemical and functional properties of complementary foods from millet-soybean flour blends

The results obtained for the formulated custard products showed evidence of significant (P < 0.05) interaction of the basic raw materials used for the production. The functional properties of the samples varied significantly (P < 0.05) between the samples with the least gelation ranging from 2...

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Bibliographic Details
Main Authors: T. M. Ikegwu, B. A. Ikediashi, C. A. Okolo, E. N. Ezembu
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:Cogent Food & Agriculture
Subjects:
infant foods
fortification
gelation
nutrition
cereals
Online Access:http://dx.doi.org/10.1080/23311932.2021.1918391

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