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Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread Cover

Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
By: Emmanuel Anyachukwu Irondi,  Yunus Temitayo Imam and  Emmanuel Oladipo Ajani  
Open Access
|Jun 2021

Authors

Emmanuel Anyachukwu Irondi

emmanuel.irondi@kwasu.edu.ng

Department of Medical Biochemistry and Pharmacology, Kwara State University, Ilorin, Nigeria
Department of Medical Biochemistry and Pharmacology, Kwara State University, Ilorin, Nigeria

Yunus Temitayo Imam

Department of Medical Biochemistry and Pharmacology, Kwara State University, Ilorin, Nigeria

Emmanuel Oladipo Ajani

Department of Medical Biochemistry and Pharmacology, Kwara State University, Ilorin, Nigeria
DOI: https://doi.org/10.2478/aucft-2021-0004 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 43 - 52
Submitted on: Mar 2, 2021
Accepted on: Apr 30, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Whole millet flour,
Gluten-free bread,
Celiac disease,
Sensory qualities
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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