Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value-Reference-Cited by-同舟云学术

Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

Published:2019-03-10 Issue:4 Volume:7 Page:1190-1206
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tambo Tene Stephano¹^ORCID,Klang Julie Mathilde¹,Ndomou Houketchang Serge Cyrille¹,Teboukeu Boungo Gires¹,Womeni Hilaire Macaire¹

Affiliation:

1. Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.902

Reference51 articles.

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3. AFNOR Recueil des normes françaises des produits dérivés des fruits et légumes. Jus de fruits 1982 Afnor Paris 327

4. Effect of the addition of malt flour to extruded pea‐rice preparations on food and energy intake by preschool children

5. AOAC Official methods of analysis 1990 Association of Official Analytical Chemists Arlington VA 808 835

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