Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassava

Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassava

The cassava starch used in the manufacture of instant fufu flour can be replaced by the flour of the high‐yielding varieties Abasa fitaa and Gblemo duade. Copyright © 2006 John Wiley & Sons, Ltd

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Bibliographische Detailangaben
Veröffentlicht in:Tropical science 2006-09, Vol.46 (3), p.134-138
Hauptverfasser: Johnson, P-NT, Gallat, S, Oduro-Yeboah, C, Osei-Yaw, A, Westby, A
Format: Artikel
Sprache:eng
Schlagworte:
cassava
cassava flour
cassava starch
fufu
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Beschreibung
Zusammenfassung:The cassava starch used in the manufacture of instant fufu flour can be replaced by the flour of the high‐yielding varieties Abasa fitaa and Gblemo duade. Copyright © 2006 John Wiley & Sons, Ltd
ISSN:0041-3291
1556-9179
DOI:10.1002/ts.59