Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (<i>eba</i>).

Awoyale, Wasiu; Oyedele, Hakeem; Adenitan, Ayodele A; Adesokan, Michael; Alamu, Emmanuel O; Maziya-Dixon, Busie

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba).

Awoyale, Wasiu; Oyedele, Hakeem; Adenitan, Ayodele A; Adesokan, Michael; Alamu, Emmanuel O; Maziya-Dixon, Busie.

Afiliação

Awoyale W; International Institute of Tropical Agriculture Ibadan Nigeria.
Oyedele H; Department of Food Science & Technology Kwara State University Malete Ilorin Nigeria.
Adenitan AA; International Institute of Tropical Agriculture Ibadan Nigeria.
Adesokan M; International Institute of Tropical Agriculture Ibadan Nigeria.
Alamu EO; International Institute of Tropical Agriculture Ibadan Nigeria.
Maziya-Dixon B; International Institute of Tropical Agriculture (IITA) Lusaka Zambia.

J Food Process Preserv ; 46(1): e16115, 2022 Jan.

Article em En | MEDLINE | ID: mdl-35865184

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article