Effects of fermentation length and varieties on the pasting properties of sour cassava starch
Author:
Publisher
Academic Journals
Subject
Agronomy and Crop Science,Genetics,Molecular Biology,Applied Microbiology and Biotechnology,Biotechnology
Link
http://academicjournals.org/journal/AJB/article-full-text-pdf/BA9FC1628249
Cited by 18 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. Nutritional, safety, and starch properties of flour from selected sweet cassava (Manihot esculenta Crantz) varieties grown in Nakuru County Kenya;Journal of Food Composition and Analysis;2024-11
2. Effect of Fermentation Time and Varietal Difference on the Pasting Properties and Bread‐Making Ability of Cassava Starch (Manihot esculenta);Starch - Stärke;2024-03-21
3. Functional properties of uda ( Xylopia aethiopica) and uziza (Piper guineenses) spiced akamu powder correlated with the paste proximate composition intended for Nigerian postnatal mothers;Cogent Food & Agriculture;2023-10-27
4. Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour;Journal of Culinary Science & Technology;2023-10-12
5. Improvement of the production process and the sensory and nutritional quality of m'bahou, a traditional plantain semolina, enriched with soy or cowpea;International Journal of Food Science & Technology;2023-06-07
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