The effect of rosemary, ginger, or garlic on microbial shelf life and sensory acceptability of nutritionally enriched cassava-based pancake (Kabalagala)

Author:

Assocle Mahoussi Simone,Okidi LawrenceORCID,Ongeng Duncan

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Enhancement of antimicrobial effect of some spices extract by using biosynthesized silver nanoparticles;Abd El-Aziz;International Food Research Journal,2018

2. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain;Abdel-Naeem;Meat Science,2016

3. Tenderization of camel meat by using fresh ginger (Zingiber officinale) extract;Abdeldaiem;Food Science and Quality Management,2014

4. Effect of some preliminary processing techniques on nutrients, anti-nutrients, mineral and vitamin composition of four varieties of Nigerian sweet potato [Ipomoea Batatas L.(Lam.)];Abdulkareem;Journal of Culinary Science & Technology,2023

5. Effect of an edible coating composed of whey protein concentrate and rosemary essential oil on the shelf life of fresh spinach;Abedi;Journal of Food Processing and Preservation,2021

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