Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
There is little or no information on the relationship between the quality of fufu flour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the dough pr...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/119279 |
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