Physicochemical properties of novel non-gluten cookies from fermented cassava root
Author:
Affiliation:
1. Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
2. Department of Food Science and Technology; Kwara State University; Malete Nigeria
3. Department of Animal Production; University of Ilorin; Ilorin Nigeria
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13819/fullpdf
Reference31 articles.
1. Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder;Akonor;Food Science & Nutrition,2017
2. Functional properties and biscuit making potential of soybean and cassava flour blends;Akubor;Plant Foods for Human Nutrition,2003
3. Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots;Alamu;LWT - Food Science and Technology,2017
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