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

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

Acta Universitatis Sapientiae, Alimentaria
Volume 13 (2020): Issue 1 (October 2020)
By: O. F. Akinyele,  A. V. Ikujenlola and  T. O. Omobuwajo  
Open Access
|Nov 2020

Authors

O. F. Akinyele

florenceakinyele@gmail.com

Obafemi Awolowo University, Department of Food Science and Technology, Ile-Ife, Nigeria

A. V. Ikujenlola

avjenlola@gmail.com

Obafemi Awolowo University, Department of Food Science and Technology, Ile-Ife, Nigeria

T. O. Omobuwajo

tomobuwa@yahoo.com

Obafemi Awolowo University, Department of Food Science and Technology, Ile-Ife, Nigeria
DOI: https://doi.org/10.2478/ausal-2020-0003 | Journal eISSN: 2066-7744
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Language: English
Page range: 51 - 68
Published on: Nov 5, 2020
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
breadfruit,
cassava,
analogue,
swelling power,
pasting,
viscosity,
water absorption capacity
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology

© 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.

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