Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production-Reference-Cited by-同舟云学术

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Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production

Published:2022-07-11 Issue: Volume: Page:1-19
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Akinde Halimat Afolasade¹,Sanni Lateef O.¹²,Shittu Taofik Akinyemi¹,Adegunwa Mojisola O.³,Abass Adebayo²,Awoyale Wasiu⁴

Affiliation:

1. Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria

2. Cassava Value Chain Unit, International Institute of Tropical Agriculture (IITA), Dar es Salaam, Tanzania, Ibadan, Nigeria

3. Hospitality and Tourism Department, Federal University of Agriculture, Ogun, Nigeria

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

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2091072

Reference24 articles.

1. Starch: the need for improved quality or quantity--an overview

2. Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality

3. Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato Starch

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