Autor: Adebowale, A.A.
Autor: Kulakow, Peter A.
Ejemplares similares: Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil
- Deep fat frying of yam slices: optimization of processing conditions using response surface methodology
- Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia
- Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard
- Development of an optimized cassava starch-based custard powder
- Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
- Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend