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Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours
by Veronica M. Dossou, Jacob K. Agbenorhevi, Francis Alemawor and Ibok Oduro
American Journal of Food Science and Technology. 2014, 2(6), 187-191. DOI: 10.12691/ajfst-2-6-3
Pub. Date: November 24, 2014Views: 34928Downloads: 32367Citations: 1
Ackee (Blighia sapida) ackee arils Blighia sapida physicochemical properties functional properties ackee flour defatted flour
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Proximate Composition and Sensory Qualities of Chips Produced From Ackee Aril Flour
by Edward Ken Essuman, Joycelyn Anima Osei and Vida Gyimah
American Journal of Food Science and Technology. 2016, 4(2), 38-42. DOI: 10.12691/ajfst-4-2-2
Pub. Date: February 24, 2016Views: 19794Downloads: 17242
ackee aril chips wheat-ackee aril flour
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Quality Characteristics of Cassava-Ackee-Groundnut Composite Cookies
by Anne C. Sahé, Jacob K. Agbenorhevi and Faustina D. Wireko-Manu
American Journal of Food Science and Technology. 2019, 7(2), 57-64. DOI: 10.12691/ajfst-7-2-4
Pub. Date: March 12, 2019Views: 13220Downloads: 13500
cassava ackee arils groundnut cookies nutrients sensory properties
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