The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
Author:
Affiliation:
1. Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Ibadan, Oyo, PMB 5320, Nigeria
2. Department of Food Science & Technology, Kwara State University Malete, Ilorin, Kwara PMB 1530, Nigeria
Funder
Consultative Group for International Agricultural Research Roots
International Institute of Tropical Agriculture
Publisher
Informa UK Limited
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2020.1823595
Reference38 articles.
1. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’
2. Influence of storage conditions and packaging materials on some quality attributes of water yam flour
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2. Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition;Journal of Food Measurement and Characterization;2023-10-25
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