Structural, rheological and in-vitro digestibility properties of composite corn-banana starch custard paste

Author:

Alimi Buliyaminu A.ORCID,Workneh Tilahun S.,Oyeyinka Samson A.

Funder

University of KwaZulu-Natal, South Africa

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Rheology of wheat starch–milk–sugar systems: Effect of starch concentration, sugar type and concentration, and milk fat content;Abu-Jdayil;Journal of Food Engineering,2004

2. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour;Agama-Acevedo;LWT-Food Science and Technology,2012

3. Effect of carboxymethylcellulose and xanthan gum on the thermal, functional and rheological properties of dried nixtamalised maize masa;Aguirre-Cruz;Carbohydrate Polymers,2005

4. Effect of hydrocolloids and egg content on sensory quality of coated fried yam chips;Alimi;Journal of Culinary Science & Technology,2014

5. Some engineering properties of composite corn-banana custard flour;Alimi;Journal of Food Process Engineering,2016

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