Evaluation of dough sensory properties impacted by yeasts isolated from cassava

Journal of Applied Sciences

Volumn 9, Issue 4, 2009, Pages 771-776

  Boboye, B ^a   Dayo Owoyemi, I ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Cassava yeasts; Fermentation; Flour dough; Sensory properties

Indexed keywords

CANDIDA; FERMENTATION; PLANTS (BOTANY); YEAST;

CANDIDA TROPICALIS; DEBARYOMYCES HANSENII; DUNCAN MULTIPLE RANGE TEST; FLOUR DOUGHS; PHYSICAL PARAMETERS; SENSORY ATTRIBUTES; SENSORY PROPERTIES; WHEAT-FLOUR DOUGH;

SENSORY ANALYSIS;

EID: 63049104608     PISSN: 18125654     EISSN: 18125662     Source Type: Journal    
DOI: 10.3923/jas.2009.771.776     Document Type: Article

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