Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)-Reference-Cited by-同舟云学术

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Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

Published:2013-02-11 Issue:7-8 Volume:65 Page:628-636
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch/Stärke

Author:

Tivana Lucas Daniel,Dejmek Petr,Bergenståhl Björn

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201200136/fullpdf

Reference24 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. Effect of cassava variety on the Quality and Shelf Stability of Soy-Garri;Ugwu;Pakistan J. Nutr.,2008

3. Hoogenkamp , H. W. Soy Protein and Formulated Meat Products CABI UK 2004

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory and physicochemical profiling of traditional and enriched gari in Benin;Food Science & Nutrition;2019-09-09

2. Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry;Food Science and Technology Research;2014

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