Correlation of the sensory attributes of thick yam paste ( amala ) and the functional and pasting properties of the flour as affected by storage periods and packaging materials-Reference-Cited by-同舟云学术

Correlation of the sensory attributes of thick yam paste ( amala ) and the functional and pasting properties of the flour as affected by storage periods and packaging materials

Published:2020-07-06 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Awoyale Wasiu¹²^ORCID,Oyedele Hakeem A.¹,Maziya‐Dixon Busie¹

Affiliation:

1. International Institute of Tropical Agriculture Ibadan Nigeria

2. Department of Food Science & Technology Kwara State University Malete Ilorin Nigeria

Funder

Consultative Group for International Agricultural Research

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14732

Reference79 articles.

1. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’

2. Quality assessment and consumer acceptability of bread from wheat and fermented banana flour

3. Influence of storage conditions and packaging materials on some quality attributes of water yam flour

4. Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu

5. Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods;Adebowale A. A.;African Journal of Food Science,2008

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2. The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods;Cogent Food & Agriculture;2020-01-01