Nutritional and Sensory Evaluation of Rice-Based <i>Masa</i> Enriched with Soybean and Crayfish

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Nutritional and Sensory Evaluation of Rice-Based Masa Enriched with Soybean and Crayfish"
written by Folake O. Samuel, Oluwaseun R. Ishola, Bolanle O. Otegbayo,
published by Food and Nutrition Sciences, Vol.6 No.2, 2015

has been cited by the following article(s):

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[12]	Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour
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[13]	Studies on proximate and mineral contents of extruded Nakiya from blends of rice and groundnut
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[14]	Effects of Substitution of Acha and Soybean on Αlpha-amylase activity, sugars and total free amino acid during production of maize masa
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[15]	Protein quality and functional properties of masa produced from maize, acha and soybean
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[16]	Development of Cassava-soy Bean Breakfast Flakes With Improved Protein and Minerals
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[17]	EFFECTS OF SUBSTITUTION OF ACHA AND SOYBEAN ON ΑLPHA-AMYLASE ACTIVITY, SUGARS AND TOTAL FREE AMINO ACID DURING PRODUCTION …
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[18]	NUTRITIONAL, ANTIOXIDANT AND SENSORY PROPERTIES OF RICE-BASED MASA ENRICHED WITH GRAIN AMARANTH AND CARROT POWDER
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[19]	Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum
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[20]	Production and Quality Evaluation of MASA Made From Maize, Rice and Millet Fortified With Soybean and Tigernut

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