Quality of wheat-cassava bread as affected by selected improvers, Dr. Michael Idowu, Kazeem Iroko, Dr. Abiodun Adeola, Dr. Isaac Oluwalana, Dr. Jerome Ayo and Damilola Ikuomola
Dr. Michael Ayodele Idowu, Kazeem Iroko Department of Food Science and Technology Federal University of Agriculture, Abeokuta Nigeria Email: idowumchl@yahoo.com Dr. Abiodun Aderoju Adeola Institute of Food Security, Environmental Resources and Agricultural Research, Food and Nutrition Research Programme Federal University of Agriculture, Abeokuta Nigeria Dr. Isaac Babatunde Oluwalana Department of Food Science and Technology Federal University of Technology, Akure […]
Assessment of Kamut® wheat quality, Dr. Amal Abdel-Haleem, Dr. Henar Seleem and Dr. Wafaa Galal
Dr. Amal M.H. Abdel-Haleem, Dr. Henar A. Seleem, Dr. Wafaa K. Galal Crops Technology Department Food Technology Research Institute, Giza Egypt Email: amalefsic@yahoo.com DOI: 10.1108/20425941211250543 Purpose: The purpose of this paper is to investigate the potential quality of Kamut® (triticum turgidum turanicum) as an ancient relative of modern durum wheat for food preparation and Egyptian consumption. Design/methodology/approach: The […]