Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages-Reference-Cited by-同舟云学术

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Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages

Published:2020-08-04 Issue: Volume: Page:1-32
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Ayandipe Dorcas Oluwadara¹,Adebowale Abdurasaq Ade²,Obadina Olusegun²,Sanwo Kehinde³,Kosoko Sulaimon Babatunde¹,Omohimi Celestina Ibitayo²

Affiliation:

1. Food Processing and Value Addition, Federal University of Agriculture Abeokuta, Abeokuta, Nigeria

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

3. Animal Production and Health, Federal University of Agriculture, Abeokuta, Nigeria

Funder

World Bank Group

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1799280

Reference81 articles.

1. Ahmed, S. (2008). Utilization of wheat germ flour in the processing of beef sausage (It’s an Unpublished M.Sc Dissertation). Khartoum.

2. Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots

3. Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour

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