Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds
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DOI: 10.25081/jsa.2017.v1.49
Abstract: This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design… read more here.
Keywords: functional properties; treculia africana; african breadfruit; properties flour ... See more keywords