Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels
Author:
Affiliation:
1. Research Unit of Biochemistry, Food Sciences and Nutrition, Faculty of Sciences, Department of Biochemistry University of Dschang Dschang Cameroon
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14058
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3. The effect of browning intensity on the protein quality of qurshallah
4. Chemical, functional and sensory properties of instant yam breadfruit flour;Adebowale A.;Nigerian Food Journal,2008
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