Evaluation of Cocoyam-Wheat Composite Flour in Pastry Products Based on Proximate Composition, Physicochemical, Functional, and Sensory Properties
Author:
Affiliation:
1. Food Technology Research Division, CSIR-Food Research Institute, Accra, Ghana
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1333937
Reference27 articles.
1. Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)
2. Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals
3. Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot Esculenta Crantz) Genotypes
4. Caking phenomena in amorphous food powders
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