Evaluation of physico-chemical properties and sensory attributes of cassava enriched custard powder

Author:

Alake O.O.1,Babajide J.M.2,Adebowale A.A.2,Adebisi M.A.3

Affiliation:

1. Department of Hospitality and Tourism, Federal University of Agriculture Abeokuta Ogun Nigeria

2. Department of Food Science and Technology, Federal University of Agriculture Abeokuta Ogun Nigeria

3. Department of Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta Ogun Nigeria

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Reference55 articles.

1. Calotropis procera: Feed potential for arid zones;Abbas;Veterinary Record,1992

2. Chemical, physico-chemical and sensory properties of soy-plantain flour;Abioye;African Journal of Food Science,2011

3. Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch;Adebowale;Indian Crops and Products,2004

4. Effect of heat moist treatment and annealing on the physico chemical properties of red sorghum;Adebowale;African Journal of Biotechnology,2005

5. Chemical, functional and sensory properties of instant yam breadfruit flour;Adebowale;Nigeria Journal of Food Science,2008

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