1. Extraction and characterisation of avocado seed starch, and its blend with enset cellulosic;Alemu;Advances in Materials Science and Engineering,2022
2. Quality evaluation of ‘fufu’produced from sweet cassava (manihot esculenta) and guinea corn (sorghum bicolor) flour;Awolu;Journal of Culinary Science & Technology,2022
3. Physicochemical, functional, pasting properties and Fourier transform infrared spectroscopy of pure and modified cardaba banana (musa ABB) starches;Ayo-Omogie;Functional, Pasting Properties and Fourier Transform Infrared Spectroscopy of Pure and Modified Cardaba Banana (Musa ABB) Starches,2022
4. Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch;Bello-Pérez;LWT-Food Science and Technology,2010
5. Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions;Beninca;Journal of Thermal Analysis and Calorimetry,2013