Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch
Author:
Affiliation:
1. Department of Food Science and Technology First Technical University Km 15 Ibadan‐Lagos Expressway Ibadan Ibadan200255 Nigeria
2. Department of Food Science and Technology Obafemi Awolowo University Ile‐Ife Ife Nigeria
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14643
Reference19 articles.
1. Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing
2. Rheology and bread-making performance of gluten-free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water
3. Invited Review: Sensory Analysis of Dairy Foods
4. Gluten‐free bakery and pasta products: prevalence and quality improvement
5. Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review
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