Autor: Sanni, Lateef O.
- The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour
- Development of an optimized cassava starch-based custard powder
- Chemical composition and pasting properties of CMD resistant cassava clones planted at different locations
- Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods
- Effect of texture modifiers on the physicochemical and sensory properties of dried fufu
Autor: Adegunwa, M.O.
- Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends
- Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
- Development of an optimized cassava starch-based custard powder
- Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
Ejemplares similares: Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends
- Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
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