Technological and nutritional properties of amaranth‐fortified yellow cassava pasta-Reference-Cited by-同舟云学术

Technological and nutritional properties of amaranth‐fortified yellow cassava pasta

Published:2021-11-18 Issue:12 Volume:86 Page:5213-5225
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lawal Oluranti M.¹²^ORCID,Stuijvenberg Louka¹,Boon Nienke¹,Awolu Olugbenga²,Fogliano Vincenzo¹^ORCID,Linnemann Anita R.¹

Affiliation:

1. Food Quality and Design Wageningen University and Research Wageningen The Netherlands

2. Food Science and Technology Department Federal University of Technology Akure Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15975

Reference53 articles.

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3. Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour

4. Current knowledge on Amaranthus spp.: research avenues for improved nutritional value and yield in leafy amaranths in sub-Saharan Africa

5. Variation in the physical, chemical and physico‐functional properties of starches from selected cassava cultivars;Agunbiade S. O.;New York Science Journal,2010

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