Citations (9)
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Read on this site (3)
Kolawole
O. Falade & John
O. Akingbala. (2010) Utilization of Cassava for Food. Food Reviews International 27:1, pages 51-83.
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L. O. Sanni, S. B. Kosoko, A. A. Adebowale & R. J. Adeoye. (2004) The Influence of Palm Oil and Chemical Modification on the Pasting and Sensory Properties of Fufu Flour. International Journal of Food Properties 7:2, pages 229-237.
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L.
O. Sanni & F.
F. JaJi. (2003) Effect of Drying and Roasting on the Quality Attributes of Fufu Powder. International Journal of Food Properties 6:2, pages 229-238.
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Articles from other publishers (6)
Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu, Wasiu Awoyale, Abe Shegro Gerrano, Tunji Victor Odunlade, Patrick Berka Njobeh & Samson Adeoye Oyeyinka. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics
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283
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Adebayo B. Abass, Wasiu Awoyale, Ademola Ogundapo, Olayemi Oluwasoga, Gregory Nwaoliwe, James Oyelekan & Luke O. Olarinde. (2022) Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes. Journal of Food Processing and Preservation 46:3.
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Oluwaseun P. Bamidele, Mofoluwaso B. Fasogbon, Dolapo A. Oladiran & Ebunoluwa O. Akande. (2015)
Nutritional composition of
fufu
analog flour produced from Cassava root (
Manihot esculenta
) and Cocoyam (
Colocasia esculenta
) tuber
. Food Science & Nutrition 3:6, pages 597-603.
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Keith Tomlins, Lateef Sanni, Olusola Oyewole, Adewale Dipeolu, Idris Ayinde, Kolawole Adebayo & Andrew Westby. (2007) Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu). Journal of the Science of Food and Agriculture 87:10, pages 1949-1956.
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NZIGAMASABO ALOYS & HUI MING ZHOU. (2006) FUNCTIONAL AND CHEMICAL PROPERTIES OF IKIVUNDE AND INYANGE, TWO TRADITIONALLY PROCESSED BURUNDIAN CASSAVA FLOURS. Journal of Food Biochemistry 30:4, pages 429-443.
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A. A. Adebowale, L. O. SanniS. O. Awonorin. (2016) Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu. Food Science and Technology International 11:5, pages 373-382.
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