Emulsifiers affect the texture of pastes made from fermented and non-fermented cassava flours

International Journal of Food Science and Technology

Volumn 33, Issue 5, 1998, Pages 455-460

  Numfor, Festus A ^b   Walter Jr , William M ^a,d   Schwartz, Steven J ^c  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b INSTITUTE OF AGRICULTURAL RESEARCH FOR DEVELOPMENT IRAD   (Cameroon)

^c OHIO STATE UNIVERSITY   (United States)

^d NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Finger cohesiveness; Fufu; Glycerol monostearate; Sodium steroyl lactylate; Texture profile analysis

Indexed keywords

MANIHOT ESCULENTA;

EID: 0032280485     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1998.00194.x     Document Type: Article

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