Processing, Physicochemical, Nutritional, and Organoleptical Properties of Dackere, an African Cereal/Tuber Food Semolina-Reference-Cited by-同舟云学术

Processing, Physicochemical, Nutritional, and Organoleptical Properties of Dackere, an African Cereal/Tuber Food Semolina

Published:2011-10-30 Issue:3 Volume:6 Page:699-709
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Meli Cyrille Foaguam,Njintang Nicolas Yanou,Noumi Guy Bertrand,Bernard Clemence,Relkin Perla,Armand Melanie,Mbofung Carl M. F.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-011-0706-4.pdf

Reference23 articles.

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2. Aboua, F. (1989). Simple methods for evaluating attiéké spoilage in food chemistry. Tropical Science, 31, 313–317.

3. Aboubacar, A., Yazici, N., & Hamaker, B. R. (2006). Extent of decortication and quality of flour, couscous and porridge made from different sorghum cultivars. International Journal of Food Science and Technology, 41, 698–703.

4. Akely, P. M. T., Amani, G. N., Nindjin, C., Azouma, O., & Kouassi, M. (2007). Optimization of the semolina production from mashed cassava (Manihot esculenta CRANTZ) fermented by means of a semi-industrial granulator (SSI). Proceedings of the 1st International Workshop on “Potential of cassava (Manihot esculenta CRANTZ) processing in west Africa” Abidjan, Côte d’Ivoire, 144–149.

5. AOAC (1990). Association of Official Analytical Chemists. Official methods of analysis (5th edn.), Washington, D.C., USA.

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