Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties-Reference-Cited by-同舟云学术

Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties

Published:2020-07 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Adeleke D. M.¹²^ORCID,Shittu T. A.¹,Abass A. B.³,Awoyale W.⁴,Awonorin S. O.¹,Eromosele C. O.⁵

Affiliation:

1. Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria

2. Department of Biotechnology Faculty of Applied and Computer Sciences Vaal University of Technology Vanderbijlpark South Africa

3. International Institute of Tropical AgricultureEastern African Hub Dar es Salaam Tanzania

4. Department of Food, Agriculture and Bioengineering Kwara State University Ilorin Nigeria

5. Department of Chemistry Federal University of Agriculture Abeokuta Nigeria

Funder

German Federal Ministry for Education and Research

Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14662

Reference33 articles.

1. Physicochemical, microbiological and sensory characteristics of kunu prepared from millet, maize and guinea corn and stored at selected temperatures;Adebayo G. B.;Advance Journal of Food Science and Technology,2009

2. Screening of some cassava starches for their potential applications in custard and salad cream productions;Akinwale T. E.;Journal of Food Measurement and Characterization,2016

3. Physiochemical, rheological and consumer acceptability of cassava starch salad cream;Ashaye O. A.;Journal of American Science,2010

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