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Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

O. F. Akinyele

O. F. Akinyele

Obafemi Awolowo University, Department of Food Science and TechnologyIle-Ife, Nigeria
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Akinyele, O. F.
, 
A. V. Ikujenlola

A. V. Ikujenlola

Obafemi Awolowo University, Department of Food Science and TechnologyIle-Ife, Nigeria
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Ikujenlola, A. V.
 e 
T. O. Omobuwajo

T. O. Omobuwajo

Obafemi Awolowo University, Department of Food Science and TechnologyIle-Ife, Nigeria
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Omobuwajo, T. O.
  
05 nov 2020
Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends's Cover Image
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Pubblicato online: 05 nov 2020
Pagine: 51 - 68
DOI: https://doi.org/10.2478/ausal-2020-0003
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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
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
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Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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