Triple simultaneous stabilizing action of rosemary spice (Rosemarinum officinalis L.) in full-fat soya based flour rich in protein and β-carotene
Date
2009Author
Oiye, S. O
Mwangi, A. M
Imungi, J. K
Sehmi, J. J.
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
This study aimed at demonstrating the stabilizing effect of up to 0.4%(wt/wt flour) of rosemary
spice (Rosemarinum Officinalis L.) in a flour-based protein-rich product intended for young
children. The flour was made of full-fat soya flour, meat (beef) powder, and carrot flour as β ...
Citation
Oiye, S. O., Mwangi, A. M., Imungi, J. K., & Sehmi, J. J. (2009). Triple simultaneous stabilizing action of rosemary spice (Rosemarinum officinalis L.) in full-fat soya based flour rich in protein and β-carotene. African Journal of Food Science, 3(5), 125-130.Publisher
University of Nairobi, college of agriculture and veterinary services,