✦ LIBER ✦

Physico-chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava/Pigeonpea Flour

✍ Scribed by R. Rampersad; N. Badrie; E. Comissiong

Book ID: 108825301
Publisher: Institute of Food Technologists
Year: 2003
Tongue: English
Weight: 472 KB
Volume: 68
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2003.tb14166.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Impact of β-glucan and other oat flour c

Impact of β-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals

✍ Ni Yao; Pamela J. White; Sajid Alavi 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 657 KB

Impact of genotype and crop age on the b

Impact of genotype and crop age on the breadmaking and physico-chemical properties of flour produced from cassava (Manihot esculenta crantz) planted in the dry season

✍ I Defloor; R Leijskens; M Bokanga; J A Delcour 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 806 KB

## Abstract The breadmaking potential of cassava flour (in cassava flour/defatted soya flour/glyceryl monostearate recipes (80:20:3, w/w)) prepared from 10 IITA cassava genotypes harvested at the International Institute of Tropical Agriculture (IITA) at 6, 9, 12, 15 and 18 months after planting, wa