Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz ) and breadfruit (Artocarpus altilis ) blends
, et
05 nov. 2020
À propos de cet article
Publié en ligne: 05 nov. 2020
Pages: 32 - 50
DOI: https://doi.org/10.2478/ausal-2020-0002
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© 2020 O. F. Akinyele et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Akinyele, O. F.
Obafemi Awolowo University, Department of Food Science and TechnologyIle-Ife, Nigeria
Ikujenlola, A. V.
Obafemi Awolowo University, Department of Food Science and TechnologyIle-Ife, Nigeria
Omobuwajo, T. O.
Obafemi Awolowo University, Department of Food Science and TechnologyIle-Ife, Nigeria