๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

EFFECT OF LACTIC ACID FERMENTATION OF CASSAVA ON FUNCTIONAL AND SENSORY CHARACTERISTICS OF FUFU FLOUR

โœ Scribed by A.O. SOBOWALE; O.B. OYEWOLE

Book ID
111340581
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
90 KB
Volume
32
Category
Article
ISSN
0145-8892

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Cassava and soyabean flours and resting
Cassava and soyabean flours and resting time effects on sensory and physical characteristics of reconstitutedmiondo
โœ Mpondo, Georges Tiky ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 331 KB ๐Ÿ‘ 2 views

Sensory and physical characteristics of miondo made with three types of cassava ร‘our (CF) (CF1, shredding of roots and drying ; CF2, shredding of roots, 24-h natural fermentation, and drying ; CF3, 3-day steeping of roots and drying) containing 0, 5 and 10% of added soybean ร‘our (SF) were evaluated