Author:
Belayneh M.,Workneh T. S.,Belew D.
Publisher
Springer Science and Business Media LLC
Reference39 articles.
1. Abdul-Rasaq AA, Lateef OS (2011) Effects of solid content and temperature on viscosity of tapioca meal. J Food Sci Technol. doi: 10.1007/s13197-011-0363-7
2. Adelaide MD, Inocent G, Marlyse L, Richard EA, Michel NJ, Felicite TM (2007) Losses in carotene and vitamin C due to frying of plantain (Musa paradisiacal L.) chip. Afr J Biotechnol 6(3):280–284
3. Adeniji TA, Tenkouano A, Ezurike JN, Ariyo CO, Vroh-Bi I (2010) Value-adding post harvest processing of cooking bananas (Musa spp. AAB and ABB genome groups). Afri J Biotechnol 9(54):9135–9141
4. Agunbiade SO, Olanlokun JO, Olaofe OA (2006) Quality of chips produced from rehydrated dehydrated plantain and banana. Pakistan J Nutr 5(5):471–473
5. Almazan MA (1990) Influence of plantain and cooking banana cultivar and ripeness on processed product quality. J Food Qual 13:351–359
Cited by
11 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