Some Engineering Properties of Composite Corn-Banana Custard Flour-Reference-Cited by-同舟云学术

Some Engineering Properties of Composite Corn-Banana Custard Flour

Published:2016-06-30 Issue:3 Volume:40 Page:e12444
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Alimi B.A.¹,Sibomana M.S.¹,Workneh T.S.¹,Oke M.O.²

Affiliation:

1. Department of Bioresources Engineering, School of Engineering, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X0l Scottsville 3209 Pietermaritzburg South Africa

2. Department of Food Science and Engineering, Faculty of Engineering and Technology; Ladoke Akintola University of Technology; Ogbomoso Nigeria

Funder

Inyuvesi Yakwazulu-Natali

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12444/fullpdf

Reference37 articles.

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3. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour;Agama-Acevedo;LWT - Food Sci. Technol.,2012

4. Consumer awareness and willingness to pay for safety of street foods in developing countries: A review;Alimi;Int. J. Consumer Stud.,2016

5. Effect of hydrocolloids and egg content on sensory quality of coated fried yam chips;Alimi;J. Culin. Sci. Technol.,2014

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