Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea-Reference-Cited by-同舟云学术

Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea

Published:2017-12-19 Issue:2 Volume:6 Page:395-399
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Dada Toluwase A.¹²^ORCID,Barber Lucretia I.¹,Ngoma Lubanza²,Mwanza Mulunda²

Affiliation:

1. Department of Food Science and Technology; Rivers State University of Science and Technology; Port Harcourt Rivers State Nigeria

2. Faculty of Natural and Agricultural Sciences; North-West University; Mafikeng Mmabatho South Africa

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. Dynamics of technology adoption, in rural- based cassava processing enterprises in South-West Nigeria;Adebayo;International Journal of Agricultural Economics and Rural Development,2009

2. Compositional evaluation of some cowpea varieties and some under-utilized edible legumes in Nigeria;Aletor;Molecular Nutrition & Food Research,1989

3. Impact and adoption of value added innovations in root and tuber crops among farmers in Imo State, Nigeria;Aniedu;Global Journal of Science Frontier Research Agriculture and Veterinary Sciences,2012

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