Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old-Reference-Cited by-同舟云学术

Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old

Published:2021-04-25 Issue: Volume: Page:1-25
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Adoko Melas Cayrol¹,Olum Solomon¹,Elolu Samuel¹,Ongeng Duncan¹

Affiliation:

1. Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda

Funder

RUFORUM

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.1911899

Reference75 articles.

1. Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

2. Quality Evaluation and Acceptability of Cookies Produced From Rice (Oryza glaberrima) and Soybeans (Glycine max) Flour Blends

3. Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends

4. Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria

5. Production and Nutrient Composition of Fufu Made From a Mixture of Cassava and Cowpea Flours

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. The effect of rosemary, ginger, or garlic on microbial shelf life and sensory acceptability of nutritionally enriched cassava-based pancake (Kabalagala);Applied Food Research;2024-06

2. Optimization of formulation and processing conditions for the production of functional noodles containing orange‐fleshed sweet potatoes and biofortified beans;Food Science & Nutrition;2024-04-12