Physicochemical, rheological and consumer acceptability of cassava starch salad cream
Cassava is popularly consumed as a staple in many regions of the developing world. Limitation to utilization of cassava roots by processors is its high perishability and bulkiness. Salad Cream is a ready made creamy-white dressing with a flowing consistency of which modified maize flour serves as th...
| Main Authors: | , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2010
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/89369 |
Similar Items: Physicochemical, rheological and consumer acceptability of cassava starch salad cream
- Screening of some cassava starches for their potential applications in custard and salad cream productions
- Selection for Rice Cold Tolerance Using Grain Yields Versus Phenotypic Acceptability
- Feasibility and acceptability of integrating Vitamin A rich orange fleshed sweetpotato into antenatal care services in Western Kenya
- Onfarm participatory evaluation of East African highland banana Matooke hybrids (Musa spp.)
- Livret de recettes alimentaires locales améliorées pour une meilleure alimentation, nutrition et santé des nourrissons et jeunes enfants, et des femmes en âge de procréer dans le Nord-Bénin
- Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria