Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties-Reference-Cited by-同舟云学术

Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

Published:2022-02-17 Issue:1 Volume:25 Page:326-343
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Awoyale Wasiu¹²^ORCID,Oyedele Hakeem¹^ORCID,Adenitan Ayodele A.¹,Adesokan Michael¹,Alamu Emmanuel O.³^ORCID,Maziya-Dixon Busie¹^ORCID

Affiliation:

1. Food & Nutrition Sciences Laboratory, IITA, Ibadan, Nigeria

2. Department of Food Science & Technology, Kwara State University Malete, Ilorin, Nigeria

3. Food & Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Lusaka, Zambia

Funder

Next Generation (NEXTGEN) Cassava Project, with funding from the Bill & Melinda Gates Foundation and the Department for International Development of the United Kingdom

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2026955

Reference41 articles.

1. Texture is a sensory property

2. Sensory evaluation techniques — Make “good for you” taste “good”

3. Sensory characteristics of five sweet potato cultivars and their changes during storage under tropical conditions

4. Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia

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