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Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch Cover

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 2 (December 2016)
By: Olugbenga Olufemi Awolu and  Grace Funmilayo Oseyemi  
Open Access
|Dec 2016

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DOI: https://doi.org/10.1515/aucft-2016-0016 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 65 - 84
Published on: Dec 28, 2016
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
cassava starch,
cocoyam flour,
composite flour,
optimised,
viscoelastic,
pasting characteristics
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2016 Olugbenga Olufemi Awolu, Grace Funmilayo Oseyemi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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