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Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties Cover

Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
By: Kayode Olayele Karigidi,  Emmanuel Sina Akintimehin,  Faith Esther Ogunbameru and  Foluso Olutope Adetuyi  
Open Access
|Dec 2021

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DOI: https://doi.org/10.2478/aucft-2021-0021 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 233 - 242
Submitted on: Jul 1, 2021
Accepted on: Nov 29, 2021
Published on: Dec 30, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Antioxidant,
Bread,
Polyphenol,
Proximate,
Sensory
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Kayode Olayele Karigidi, Emmanuel Sina Akintimehin, Faith Esther Ogunbameru, Foluso Olutope Adetuyi, 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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