Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard-Reference-Cited by-同舟云学术

Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard

Published:2017-08-19 Issue:6 Volume:5 Page:1163-1169
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Akinwale Toyin E.¹^ORCID,Shittu Taofik A.²,Adebowale Abdul-razaq A.²,Adewuyi Sheriff³,Abass Adebayo B.⁴

Affiliation:

1. Department of Food Technology; Federal Institute of Industrial Research, Oshodi, Lagos; Lagos Nigeria

2. Department of Food Science and Technology; Federal University of Agriculture; Abeokuta Ogun State Nigeria

3. Department of Chemical Sciences; Federal University of Agriculture; Abeokuta Ogun State Nigeria

4. International Institutes of Tropical Agriculture; Eastern African Hub Dar es Salaam Tanzania

Funder

German Federal Ministry for Education and Research (BMBF)

Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.507/fullpdf

Reference40 articles.

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4. The Physico-functional characteristics of starches from cowpea, pigeon pea and yam bean;Agunbiade;Food Chemistry,1999

5. Screening of some cassava starches for their potential applications in custard and salad cream productions;Akinwale;Journal of Food Measurement and Characterization,2016

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