Quality attributes of fufu: Instrumental and sensory measurement
Texture is one of the key desirable sensory attributes of fufu, a cassava-based staple of most Ghanaians. Cassava starch and plantain puree were blended in the ratios of 20:80, 25:75, 30:70, 35:65, and 40:60, respectively. To optimize the processing parameters for cassava starch-plantain puree fufu,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-12-01
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| Series: | Scientific African |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227618300814 |