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

–834. [42] P. I. Uzor-Peters, N. U. Arisa, C. O. Lawrence, N. S. Osondu, A. Adelaja, Effect of partially defatted soybeans or groundnut cake flours on proximate and sensory characteristics of kokoro. African Journal Food Science , 2. (2008) 98–101. [43] Y. Young, Functional foods and the European consumer. In: J. Buttriss, M. Saltmarsh (eds), Functional foods. II. Claims and evidence . London, UK, The Royal Society of Chemistry (2000).

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