Effect of process modification on the physio-chemical and sensory quality of fufu-flour and dough

African Journal of Biotechnology

Volumn 6, Issue 16, 2007, Pages 1949-1953

  Chukwuemeka, Okoro Casmir ^a  

^a Yaba College of Technology   (Nigeria)

Author keywords

Fufu; HCN; Modified process; Traditional process

Indexed keywords

CYANIC ACID;

ARTICLE; CASSAVA; CHEMICAL MODIFICATION; DOUGH; FLUOR; NONHUMAN; SCORING SYSTEM; SENSORY ANALYSIS; SWELLING; TEMPERATURE SENSITIVITY; VISCOSITY; WATER ABSORPTION;

MANIHOT ESCULENTA;

EID: 34548319465     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: 10.5897/ajb2007.000-2296     Document Type: Article

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