Skip to content
VuFind
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Tag
Find
Advanced
Development and Physicochemica...
Cite this
Print
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Development and Physicochemical properties of Breadfruit (Artocarpus altilis) Resistant Starch Bread
Bibliographic Details
Format:
Restricted Document
Holdings
Description
Similar Items
Staff View
Description
Description not available.
Similar Items
2021_Physicochemical and Functional Characteristics of Flour and Starch from Breadfruit (Artocarpus altilis) And Its Resistant Starch Fermentation Properties
Chapter 3: 3.2 Physicochemical Properties of Cookies Incorporated with Breadfruit (Artocarpus Altilis) Flour
Prebiotic Activity Score Of Breadfruit Resistant Starch (Artocarpus altilis), Breadfruit Flour, And Inulin during In-Vitro Fermentation By Pure Cultures (Lactobacillus Plantarum, And Bifidobacterium Bifidum)
Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria
by: Akanbi, Taiwo Olusesan, et al.
Published: (2009)
Development of breadfruit flour (Artocarpus altilis) with the addition of gelatine as a potential edible film
by: Khairol Nadia, A.H., et al.
Published: (2024)