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Showing 1 to 2 of 2 for “"Bambara groundnut flour"”.
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… functional, and antioxidants properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of reduced-fat mutton patties. The patties were formulated with …
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… functional, and antioxidants properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of reduced-fat mutton patties. The patties were formulated with …