[New post] Changes in Physicochemical Properties of Instant Kunun zaki Flours Produced from Millet (Pennisetum typhoiduem) and Malts of Cowpea (vigna unguiculata) and Soybean (Glycine max) During Storage

TMLT Editorials posted: "Changes in Physicochemical Properties of Instant Kunun zaki Flours Produced from Millet (Pennisetum typhoiduem) and Malts of Cowpea (vigna unguiculata) and Soybean (Glycine max) During Storage. ABSTRACT In this study, instant kunun zaki powders were pro" New post on Current School News Changes in Physicochemical Properties of Instant Kunun zaki Flours Produced from Millet (Pennisetum typhoiduem) and Malts of Cowpea (vigna unguiculata) and Soybean (Glycine max) During Storage by TMLT Editorials Changes in Physicochemical Properties of Instant Kunun zaki Flours Produced from Millet (Pennisetum typhoiduem) and Malts of Cowpea (vigna unguiculata) and Soybean (Glycine max) During Storage. ABSTRACT In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and stored for 3 months. During this […] Read more of this post TMLT Editorials | July 28, 2020 at 2:40 pm | Tags: Peroxide value of flour blends and viscosity of kunun zaki | Categories: Food Science and Technology Project Topics | URL: https://wp.me/p6TEds-KkH Unsubscribe to no longer receive posts from Current School News. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://www.currentschoolnews.com/current-projects/changes-in-physicochemical-properties-of-instantkunun-zaki-flours/