References
- AACC (1995): Approved Methods of Analysis, 9th edn. Method 44–15, 46–10. St. Paul, MI: Association of Cereal Chemists.
- Bryant LA, Montecalvo JR, Morey KS & Loy B (1988): Processing, functional and nutritional properties of okra seed products. J. Food Sci. 53(3), 810–816.
- Chen J & D’ Appolonia BL (1985): Alveograph studies on hard red spring wheat flour. Cereal Foods World, 30(12), 862–867.
- ICC (1972) International Association of Cereal Chemistry and Technology (ICC) Standard Method N. 121. Approved in 1972 and revised in 1992.
- ISO (1981): Organisation Internationale de Normalisation. Method 2171.
- Jideani VA & Adetula HO (1993): The potential of okro seed flour for weaning foods in West Africa. Ecol. Food Nutr. 29, 275–283.
- Nilufar N, Mosihuzzama n M & Dey SK (1993): Analysis of free sugar and dietary fibre of some vegetables of Bangladesh. Food Chem. 46, 397–400.
- O’Mahony M (1985): Sensory Evaluation of Food. New York: Marcel Dekker.
- Quattrucci E, Fantauzzi P, Francisci R, Krizanovic J. & De Luca C (1996): Nutritional evaluation of new cultivars of Hibiscus esculentus (okra) recently introduced in Europe. In Agri Food Quality. An Interdisciplinar y Approach, eds GB Fenwick, C Hedley, RL Richards & S Khokhar, pp. 412–416. The Royal Society of Chem- istry Publishers. Cambridge: The Royal Society of Chemistry Publishers.
- Woolfe M, Chaplin MF & Otchere G (1977): Studies on the mucilages extracted from okra fruits (Hibiscus esculentus L.) and baobab leaves (Adansonia digitata L.). J. Sci. Fd. Chem. 28, 519–529.