Effects of corn steep water pretreatment on the rheological and microstructural properties of Ga-kenkey-Reference-Cited by-同舟云学术

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Effects of corn steep water pretreatment on the rheological and microstructural properties of Ga-kenkey

Published:2016-12-14 Issue:5 Volume:40 Page:e12521
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Saalia Firibu Kwesi¹,Amponsah Amma Konadu¹,Asante Nii Darko²,Owusu-Brafi Nana Kwame¹,Amoa Betty Bediako¹,Affrifah Nicole Sharon³,Sefa-Dedeh Samuel³

Affiliation:

1. Department of Nutrition and Food Science; University of Ghana; Legon Accra Ghana

2. Energy Commission; Accra Ghana

3. Department of Food Process Engineering; University of Ghana; Legon Accra Ghana

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12521/fullpdf

Reference28 articles.

1. Ackom-Quayson , G. 1992 Evaluation of komi processing-process and product characteristics

2. Viscoelastic characteristics of kpejigaou: A griddled cowpea food;Amonsou;Journal of Food Process Engineering,2011

3. Amponsah , A. K. 2010 The Ga kenkey production process-investigating opportunities for water reuse and identification of sources of product quality variability

4. Asante , N. D. K. Amponsah , A. K. Owusu-Brafi , N. K. Amoa , B. Saalia , F. K. 2010

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