Bread-making potential of heat-moisture treated cassava flour-additive complexes

Author:

Dudu Olayemi E.,Ma Ying,Adelekan Aminat,Oyedeji Ajibola B.,Oyeyinka Samson A.,Ogungbemi Jessica W.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Approved methods of the american association of cereal chemists;Aacc,2000

2. Can food technology innovation change the status of a food security crop? A review of cassava transformation into “bread” in africa;Abass;Food Reviews International,2018

3. Use of newly bred Β-carotene cassava in production of value-added products: Implication for food security in Nigeria;Aniedu;Global Journal of Science Frontier Research,2012

4. [Dough rheology and bread quality of supplemented flours] Reología de la masa y calidad del pan de harinas suplementadas;Baiano;CyTA - Journal of Food,2011

5. Ohmic Heating-a novel approach for gluten-free bread baking;Bender;Food and Bioprocess Technology,2019

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