Author:
Mawoyo B.,Adebola P.,Gerrano Abe S.,Amonsou E. O.
Publisher
Springer Science and Business Media LLC
Reference37 articles.
1. Aboubakar Y, Njintang N, Scher J, Mbofung C (2008) Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J Food Eng 86(2):294–305
2. Adebowale A, Sanni L, Awonorin S (2005) Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Sci Technol Inter 11(5):373–382
3. AOAC I (2000) In Williams, S. (Ed.), Official methods of analysis. Washington DC: Association of Official Analytical Chemists
4. Aprianita A (2010) Assessment of underutilized starchy roots and tubers for their applications in the food industry. Victoria University, Victoria
5. Aprianita A, Purwandari U, Watson B, Vasiljevic T (2009) Physicochemical properties of flours and starches from selected commercial tubers available in Australia. Int Food Res J 16:507–520
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献