Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

Published:2021-07-27 Issue: Volume: Page:1-17
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

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

Affiliation:

1. Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Ibadan, Oyo State, Nigeria

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

3. International Institute of Tropical Agriculture (IITA), Lusaka, Zambia

Funder

Next Generation Cassava Project

Bill and Melinda Gate 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/10.1080/15428052.2021.1955792

Reference26 articles.

1. Assessment of the chemical and trace metal composition of dried cassava products from Nigeria

2. Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari

3. Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour

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

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach;Frontiers in Sustainable Food Systems;2022-08-23

2. Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ( eba );Journal of Food Processing and Preservation;2021-11-14

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3