β‐Carotene‐fortified gari : Processing variables effect on nutritional and sensory qualities-Reference-Cited by-同舟云学术

β‐Carotene‐fortified gari : Processing variables effect on nutritional and sensory qualities

Published:2019-11-25 Issue:2 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Abano Ernest E.¹^ORCID,Quayson Enoch T.²,Bosompem Martin³^ORCID,Quarm Margaret⁴

Affiliation:

1. Department of Agricultural EngineeringSchool of Agriculture, College of Agricultural and Natural Sciences (CANS), University of Cape Coast Cape Coast Ghana

2. Department of BiochemistrySchool of Biological Science, CANS, University of Cape Coast Cape Coast Ghana

3. Department Agricultural Economics and ExtensionSchool of Agriculture, CANS, University of Cape Coast Cape Coast Ghana

4. Department of AgricultureKomenda Edina Eguafo Abirim Municipal Assembly Elmina Ghana

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13322

Reference27 articles.

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

2. Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits

3. Changes of betacarotene content during heating of red palm olein;Alyas S. A.;Journal of Oil Palm Research,2006

4. Orange-fleshed sweet potato (Ipomoea batatas ) composite bread as a significant source of dietary vitamin A

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3. Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A;Frontiers in Nutrition;2021-06-07