Quality Evaluation of ‘Fufu’ Produced from Sweet Cassava (Manihot Esculenta) and Guinea Corn (Sorghum Bicolor) Flour
Author:
Affiliation:
1. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1821858
Reference97 articles.
1. Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite
2. Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu
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