Influence of hydrothermal treatment of maize grains on the quality and acceptability of Tuwon masara (traditional maize gel)

Food Chemistry

Volumn 79, Issue 4, 2002, Pages 479-483

  Bolade, Mathew K ^a   Usman, Mohammed A ^b   Rasheed, Akeem A ^a   Benson, Etchie L ^b   Salifou, Ibrahim ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b MODIBBO ADAMA UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Gel; Hydrothermal; Maize grains; Tuwon masara

Indexed keywords

AROMA; ARTICLE; COOKING; FLOUR; GELATINIZATION; GRAIN; MAIZE; TASTE; TEMPERATURE; VISCOSITY;

ZEA MAYS;

EID: 0036974492     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00223-6     Document Type: Article

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