Quality attributes of gluten free fried products from defatted peanut flour and starches of selected tropical roots and tubers

• मुख्य लेखकों: Adesina Adedeji R (लेखक), Kajihausa Olatundun E (लेखक), Sobukola Olajide P (लेखक), Ololade Zacchaeus S (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: International Journal of Agricultural Science and Food Technology - Peertechz Publications, 2022-10-03.
• विषय: Research Article
• ऑनलाइन पहुंच: Connect to this object online.

<p>The aim of this study was to develop and evaluate gluten free fried products from defatted peanut flour and starches of common tropical roots. The result of the analysis showed that moisture content ranged from 3.52% to 5.89%; fat content ranged from 11.22% to 13.84%; crude fibre content ra...