O.S. Fasasi
Department of Food Science and Technology,
Federal University of Technology,
Akure, Nigeria
I. A. Adeyemi
Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomosho, Nigeria
O.A. Fagbenro
Department of Fisheries and Wildlife, Federal University of Technology,
Akure, Nigeria
PDF Citation
How to cite this article
O.S. Fasasi, I. A. Adeyemi and O.A. Fagbenro, 2007. Functional and Pasting Characteristics of Fermented
Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet. Pakistan Journal of Nutrition, 6: 304-309.
DOI: 10.3923/pjn.2007.304.309
URL: https://scialert.net/abstract/?doi=pjn.2007.304.309
DOI: 10.3923/pjn.2007.304.309
URL: https://scialert.net/abstract/?doi=pjn.2007.304.309
iqbal prawira Reply
what, is more importan in swelling power????
that lipid and protein is make swelling power is less??
how about if value swelling power is too small
thx very much?