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Development of fortified bakery products based on kokoro, a traditional Nigerian snack Cover

Development of fortified bakery products based on kokoro, a traditional Nigerian snack

Acta Universitatis Sapientiae, Alimentaria
Volume 11 (2018): Issue 1 (December 2018)
By: O. Fadairo,  G. Diósi,  I. Mironescu and  E. Máthé  
Open Access
|Dec 2018

Authors

O. Fadairo

sulaimonolamideo076@gmail.com

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen

G. Diósi

diosi@agr.undieb.hu

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen

I. Mironescu

ion.mironescu@ulbsibiu.ro

University of Lucian Blaga Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Department of Food Engineering, Romania

E. Máthé

endre.mathe64@gmail.com

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
DOI: https://doi.org/10.2478/ausal-2018-0009 | Journal eISSN: 2066-7744
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Language: English
Page range: 145 - 160
Published on: Dec 24, 2018
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
maize,
fortification,
functional ingredients,
proximate composition,
sensory qualities
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology

© 2018 O. Fadairo, G. Diósi, I. Mironescu, E. Máthé, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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