Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges-Reference-Cited by-同舟云学术

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Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

Published:2014-09-04 Issue:4 Volume:95 Page:730-738
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Muoki Penina N¹²,Kinnear Marise¹,Emmambux Mohammad Naushad¹,de Kock Henriëtte L¹

Affiliation:

1. Department of Food Science; University of Pretoria; Private bag X20 Hatfield 0028 South Africa

2. International Institute of Tropical Agriculture; 709 Nampula Mozambique

Funder

International Institute of Tropical Agriculture

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6820/fullpdf

Reference42 articles.

1. Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges;Muoki;J Sci Food Agric,2012

2. Traditional cassava foods in Burundi: A review;Aloys;Food Res Int,2006

3. Household utilization of manioc (Manihot esculenta Crantz) in northern Mozambique;Muoki;Ecol Food Nutr,2010

4. Emulsifiers affect the texture of pastes made from fermented and non-fermented cassava flours;Nurfor;Int J Food Sci Technol,1998

5. Screening of starch quality traits in cassava (Manihot esculenta Crantz);Sánchez;Starch/Stärke,2009

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1. Foods to Improve the Nutrition Status and Wellbeing of Consumers in Africa;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

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3. Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours;Frontiers in Sustainable Food Systems;2021-06-02

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