Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization-Reference-Cited by-同舟云学术

Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization

Published:2020-08-29 Issue:1 Volume:15 Page:59-70
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Marcel Nguimbou Richard,Patrick Youdom,Seraphine Epoh,Robert Ndjouenkeu

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-020-00609-8.pdf

Reference66 articles.

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2. Food and Agriculture Organization of the United Nations (FAO), Production, commodity by country (FAOSTAT ProdSTAT, 2011). http://faostat.fao.org/site/339/default.aspx

3. M.J. Bime, V.C. Simo, N.L. Asi, Asian J. Agric. Food Sci. 5(3), 74–79 (2017)

4. T.A. Adeniji, I.S. Barimalaa, S.C. Achinewhu, Glob. J. Pure Appl. Sci. 12, 41–43 (2006)

5. International Institute of Tropical Agriculture (IITA), Improving plantain and banana based project 2. Annual Report (IITA, Ibadan, 2000), p. 60

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