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International Journal of Food Sciences and Nutrition Volume 53, 2002 - Issue 5
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Research Article

Effect of okra (Hibiscus esculentus L.) addition on the technological properties of a wheat flour

Rita Acquistucci National Research Institute for Food and Nutrition, Via Ardeatina 546, 00178. Rome, Italy
&
Roberta Francisci National Research Institute for Food and Nutrition, Via Ardeatina 546, 00178. Rome, Italy
Pages 375-379 | Published online: 06 Jul 2009

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Gifty Williams, Leonard D.K. De-Souza, Fidelis M. Kpodo & Jacob K. Agbenorhevi. (2023) Physicochemical evaluation of okra residue obtained after pectin extraction. International Journal of Food Properties 26:1, pages 591-599.
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Articles from other publishers (1)

Pilapa Yuennan, Tanaboon Sajjaanantakul & H. Douglas Goff. (2014) Effect of Okra Cell Wall and Polysaccharide on Physical Properties and Stability of Ice Cream. Journal of Food Science 79:8, pages E1522-E1527.
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