Emulsifiers affect the texture of pastes made from fermented and non‐fermented cassava flours †-Reference-Cited by-同舟云学术

Emulsifiers affect the texture of pastes made from fermented and non‐fermented cassava flours †

Published:1998-10 Issue:5 Volume:33 Page:455-460
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Numfor Festus A.¹,Walter William M.²,Schwartz Steven J.³

Affiliation:

1. Present address: The Institute of Agricultural Research, Ekona Center, PMB 25, Buea, Cameroon

2. US Department of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, NC 27695–7624, USA

3. Present address: The Ohio State University, Columbus, OH, USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1998.00194.x

Reference22 articles.

1. Official Methods of Analysis. Pp. 38–57. Washington: Association of Official Analytical Chemists.

2. Texture profile analysis;Bourne M.C.;Food Technology,1978

3. An enzymatic assay for the total cyanide content of cassava (manihot esculenta crantz)

4. On the effects of surface active agents on the gelatinization of starch — a calorimetric investigation

5. Food and Agriculture Organization of the United Nations 1989 Yearbook. Rome: Publications Division Food and Agriculture Organization of the United Nations.

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