Similar Items: Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard
- Screening of some cassava starches for their potential applications in custard and salad cream productions
- Development of an optimized cassava starch-based custard powder
- Physicochemical, rheological and consumer acceptability of cassava starch salad cream
- Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria
- Effects of fermentation length and varieties on the pasting properties of sour cassava starch
- Effects of fermentation length and varieties on the pasting properties of sour cassava starch
Author: Akinwale, T.E.
Author: Shittu, T.A.
- Screening of some cassava starches for their potential applications in custard and salad cream productions
- Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard
- The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread
- Cassava flour and starch: processing technology and utilization
- Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties
- Development of an optimized cassava starch-based custard powder