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

Gespeichert in:

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
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page	138
container_issue	3
container_start_page	134
container_title	Tropical science
container_volume	46
creator	Johnson, P-NT Gallat, S Oduro-Yeboah, C Osei-Yaw, A Westby, A
description	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
doi_str_mv	10.1002/ts.59
format	Article
fullrecord	<record><control><sourceid>istex_wiley</sourceid><recordid>TN_cdi_wiley_primary_10_1002_ts_59_TS59</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ark_67375_WNG_NF2ZMM02_C</sourcerecordid><originalsourceid>FETCH-LOGICAL-i1409-471f481383fabb1ac00e576dec4bbcfbe6f21b9b4ca4fc48aa808d858f0271b63</originalsourceid><addsrcrecordid>eNo9kEFPAjEUhBujiYj8h948Fft2293t0RBFE8ADGBMPNq9LC9Vll7QLuv9eCOppZpJv5jCEDIAPgfPkto1Dqc5ID6TMmIJcnZMe5wJYmii4JFcxfhwiTzLokfe5rWMTOroNzdaG1ttIG0d9HVusW-p2bkdd1ewCdaHZUHd0a79as87baunrFR2vsUaPNd1j8PZvoMQYcY_X5MJhFe3gV_vk5eF-MXpkk-fx0-huwjwIrpjIwYkC0iJ1aAxgybmVeba0pTCmdMZmLgGjjChRuFIUiAUvloUsHE9yMFnaJzen3S9f2U5vg99g6DRwfXxEt1FLpRdzqQ4kO5E-tvb7n8TwqbM8zaV-nY317CF5m04PxVH6A21wZdQ</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassava</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Johnson, P-NT ; Gallat, S ; Oduro-Yeboah, C ; Osei-Yaw, A ; Westby, A</creator><creatorcontrib>Johnson, P-NT ; Gallat, S ; Oduro-Yeboah, C ; Osei-Yaw, A ; Westby, A</creatorcontrib><description>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</description><identifier>ISSN: 0041-3291</identifier><identifier>EISSN: 1556-9179</identifier><identifier>DOI: 10.1002/ts.59</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>cassava ; cassava flour ; cassava starch ; fufu</subject><ispartof>Tropical science, 2006-09, Vol.46 (3), p.134-138</ispartof><rights>Copyright © 2006 John Wiley & Sons, Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fts.59$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fts.59$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Johnson, P-NT</creatorcontrib><creatorcontrib>Gallat, S</creatorcontrib><creatorcontrib>Oduro-Yeboah, C</creatorcontrib><creatorcontrib>Osei-Yaw, A</creatorcontrib><creatorcontrib>Westby, A</creatorcontrib><title>Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassava</title><title>Tropical science</title><addtitle>Trop. Sci</addtitle><description>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</description><subject>cassava</subject><subject>cassava flour</subject><subject>cassava starch</subject><subject>fufu</subject><issn>0041-3291</issn><issn>1556-9179</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNo9kEFPAjEUhBujiYj8h948Fft2293t0RBFE8ADGBMPNq9LC9Vll7QLuv9eCOppZpJv5jCEDIAPgfPkto1Dqc5ID6TMmIJcnZMe5wJYmii4JFcxfhwiTzLokfe5rWMTOroNzdaG1ttIG0d9HVusW-p2bkdd1ewCdaHZUHd0a79as87baunrFR2vsUaPNd1j8PZvoMQYcY_X5MJhFe3gV_vk5eF-MXpkk-fx0-huwjwIrpjIwYkC0iJ1aAxgybmVeba0pTCmdMZmLgGjjChRuFIUiAUvloUsHE9yMFnaJzen3S9f2U5vg99g6DRwfXxEt1FLpRdzqQ4kO5E-tvb7n8TwqbM8zaV-nY317CF5m04PxVH6A21wZdQ</recordid><startdate>200609</startdate><enddate>200609</enddate><creator>Johnson, P-NT</creator><creator>Gallat, S</creator><creator>Oduro-Yeboah, C</creator><creator>Osei-Yaw, A</creator><creator>Westby, A</creator><general>John Wiley & Sons, Ltd</general><scope>BSCLL</scope></search><sort><creationdate>200609</creationdate><title>Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassava</title><author>Johnson, P-NT ; Gallat, S ; Oduro-Yeboah, C ; Osei-Yaw, A ; Westby, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-i1409-471f481383fabb1ac00e576dec4bbcfbe6f21b9b4ca4fc48aa808d858f0271b63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>cassava</topic><topic>cassava flour</topic><topic>cassava starch</topic><topic>fufu</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Johnson, P-NT</creatorcontrib><creatorcontrib>Gallat, S</creatorcontrib><creatorcontrib>Oduro-Yeboah, C</creatorcontrib><creatorcontrib>Osei-Yaw, A</creatorcontrib><creatorcontrib>Westby, A</creatorcontrib><collection>Istex</collection><jtitle>Tropical science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Johnson, P-NT</au><au>Gallat, S</au><au>Oduro-Yeboah, C</au><au>Osei-Yaw, A</au><au>Westby, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassava</atitle><jtitle>Tropical science</jtitle><addtitle>Trop. Sci</addtitle><date>2006-09</date><risdate>2006</risdate><volume>46</volume><issue>3</issue><spage>134</spage><epage>138</epage><pages>134-138</pages><issn>0041-3291</issn><eissn>1556-9179</eissn><abstract>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</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/ts.59</doi><tpages>5</tpages></addata></record>
fulltext	fulltext
identifier	ISSN: 0041-3291
ispartof	Tropical science, 2006-09, Vol.46 (3), p.134-138
issn	0041-3291 1556-9179
language	eng
recordid	cdi_wiley_primary_10_1002_ts_59_TS59
source	Wiley Online Library Journals Frontfile Complete
subjects	cassava cassava flour cassava starch fufu
title	Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassava
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-13T03%3A25%3A08IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-istex_wiley&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Sensory%20properties%20of%20instant%20fufu%20flour%20from%20four%20high-yielding%20Ghanaian%20varieties%20of%20cassava&rft.jtitle=Tropical%20science&rft.au=Johnson,%20P-NT&rft.date=2006-09&rft.volume=46&rft.issue=3&rft.spage=134&rft.epage=138&rft.pages=134-138&rft.issn=0041-3291&rft.eissn=1556-9179&rft_id=info:doi/10.1002/ts.59&rft_dat=%3Cistex_wiley%3Eark_67375_WNG_NF2ZMM02_C%3C/istex_wiley%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true