Starch gelatinization, total bacterial counts and sensory evaluation of deep fried cassava balls (Akara-Akpu)

American Journal of Food Technology

Volumn 3, Issue 4, 2008, Pages 257-263

  Chinma, C E ^a   Igyor, M A ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Akara akpu; Consumer response; Degree of starch gelatinization; Fried cassava balls; Microbial quality

Indexed keywords

BACTERIA (MICROORGANISMS); MANIHOT ESCULENTA;

EID: 45249093247     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2008.257.263     Document Type: Article

References (11)

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