Effect of texture modifiers on the physicochemical and sensory properties of dried fufu
Glycerol monostearate (GMS) and monoglyceride phosphate (MGP) were added to fufu flour at different levels (0.5%, 1.0% and 1.5%) in hydrated and powdered form. There were evaluated the effects of those additives on physicochemical and sensory properties of dried fufu. Addition of GMS and MGP had a s...
| Main Authors: | , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
SAGE Publications
2005
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/97155 |
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