The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour
The effect of the addition of palm oil (0.1–2.5 m3/100 kg fufu) and chemicals [citric acid/sodium hydroxide (NaOH, food grade)] on the pasting and sensory properties of dried fufu flour were investigated. There was significant effect of addition of palm oil, citric acid, or NaOH to wet fufu on the p...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2004
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/103320 |
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