In:
Journal of microbiology, biotechnology and food sciences, Slovak University of Agriculture in Nitra, Vol. 9, No. 3 ( 2019-12-01), p. 653-656
Abstract:
Tiger nut flour extracted from (black, brown and yellow) cultivars using attrition milling process was investigated. Tiger nut flours labeled Ab, Bb and Cy for black, brown and yellow cultivars were produced respectively. Proximate composition, mineral elements contents, functional properties of the tiger nut flours were determined. There was significant (p
Type of Medium:
Online Resource
ISSN:
1338-5178
DOI:
10.15414/jmbfs.2019/20.9.3.653-656
Language:
Unknown
Publisher:
Slovak University of Agriculture in Nitra
Publication Date:
2019
detail.hit.zdb_id:
2641525-2