Nutritional, functional, and pasting properties of maize meal-sprouted soybean flour enriched with carrot powder and sensory properties of the porridge.
Measurement: Food（2023）
Abstract
•Inclusion of sprouted soybean improved protein content of composite.•Inclusion of sprouted soybean improved pasting viscosity of composite.•Inclusion of sprouted soybean flour improved the sensory acceptability of porridge products.
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Key words
Maize-meal,Porridges,Soybeans,Sprouting
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