Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends
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DOI: https://doi.org/10.2478/ausal-2020-0002 | Journal eISSN: 2066-7744
Language: English
Page range: 32 - 50
Published online: Nov 5, 2020
Published in print: Oct 1, 2020
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
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© 2020 O. F. Akinyele, A. V. Ikujenlola, T. O. Omobuwajo, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.