Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste-Reference-Cited by-同舟云学术

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Published:2020-06-29 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:

Oyeyinka Samson A.¹²³^ORCID,Ayinla Suliat O.²,Sanusi Christiana T.²,Akintayo Olaide A.²,Oyedeji Ajibola B.³,Oladipo John O.⁴,Akeem Ahmed O.⁵,Badmos Abdul‐Hameed A.⁶,Adeloye Abiodun A.⁶,Diarra Siaka S.¹

Affiliation:

1. School of Agriculture and Food Technology University of the South Pacific Apia Samoa

2. Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria

3. Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Johannesburg South Africa

4. Department of Industrial Chemistry University of Ilorin Ilorin Nigeria

5. Department of Veterinary Microbiology University of Ilorin Ilorin Nigeria

6. Department of Animal Production University of Ilorin Ilorin Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14684

Reference41 articles.

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

2. Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

3. The evaluation of pregelatinized maize flour in the development of Maissa, a baked product;Adeyemi I.;Nigerian Food Journal,1990

4. Evaluating stored cassava quality in gari production;Akingbala J. O.;Journal of Food, Agriculture & Environment,2005

5. Chemical composition and microstructure of Bauhinia grains

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