Author: Awoyale, W.
- The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
Author: Maziya-Dixon, Busie
- The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
Similar Items: The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
- Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials
- The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour
- Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour
- Effect of packaging and storage conditions on the pasting and functional properties of pretreated yellow-fleshed cassava flour
- Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties
- Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
Similar Items: Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
- Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
- Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
- A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
- Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
- Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia