Citations (34)
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Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Michael Adesokan, Emmanuel O. Alamu & Busie Maziya-Dixon. (2022) Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties. International Journal of Food Properties 25:1, pages 326-343.
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Vincenza Ferraro, Clara Piccirillo, Keith Tomlins & Manuela E. Pintado. (2016) Cassava (Manihot esculenta Crantz) and Yam (Dioscorea spp.) Crops and Their Derived Foodstuffs: Safety, Security and Nutritional Value. Critical Reviews in Food Science and Nutrition 56:16, pages 2714-2727.
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Xuejuan Xia, Guannan Li, Furong Liao, Fusheng Zhang, Jiong Zheng & Jianquan Kan. (2015) Granular Structure and Physicochemical Properties of Starches from Amaranth Grain. International Journal of Food Properties 18:5, pages 1029-1037.
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Rokeya Begum, Sudip
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Mahfuzur Rahman. (2011) Protein Fortification and Use of Cassava Flour for Bread Formulation. International Journal of Food Properties 14:1, pages 185-198.
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Antonella Pasqualone, Francesco Caponio, Carmine Summo, Vito
Michele Paradiso, Gabriella Bottega & Maria
Ambrogina Pagani. (2010) Gluten-Free Bread Making Trials from Cassava (Manihot Esculenta Crantz) Flour and Sensory Evaluation of the Final Product. International Journal of Food Properties 13:3, pages 562-573.
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Articles from other publishers (29)
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Cynthia Idhigu Aghogho, Saviour J. Y. Eleblu, Moshood A. Bakare, Ismail Siraj Kayondo, Isaac Asante, Elizabeth Y. Parkes, Peter Kulakow, Samuel Kwame Offei & Ismail Rabbi. (2022) Genetic variability and genotype by environment interaction of two major cassava processed products in multi-environments. Frontiers in Plant Science 13.
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Sneh Punia Bangar, William Scott Whiteside, Arashdeep Singh, Fatih Özogul, Antima Gupta & Suresh Kumar Gahlawat. (2022) Properties, preparation methods, and application of sour starches in the food. Trends in Food Science & Technology 121, pages 44-58.
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Emmanuel Anyachukwu Irondi, Adekemi Esther Adewuyi & Tolulope Muktar Aroyehun. (2022) Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour. Frontiers in Nutrition 8.
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Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Michael Adesokan, Emmanuel O. Alamu & Busie Maziya‐Dixon. (2021)
Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (
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Alexandre Bouniol, Laurent Adinsi, Sègla Wilfrid Padonou, Francis Hotegni, Désiré Gnanvossou, Thierry Tran, Dominique Dufour, Djidjoho Joseph Hounhouigan & Noël Akissoé. (2020) Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. International Journal of Food Science & Technology 56:3, pages 1278-1288.
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Abdulazeez Olamilekan Elemosho, Emmanuel Anyachukwu Irondi, Emmanuel Oladeji Alamu, Emmanuel Oladipipo Ajani, Busie Maziya-Dixon & Abebe Menkir. (2020) Characterization of Striga-Resistant Yellow-Orange Maize Hybrids for Bioactive, Carbohydrate, and Pasting Properties. Frontiers in Sustainable Food Systems 4.
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W. Awoyale, L. O. Sanni, T. A. Shittu & M. O. Adegunwa. (2015) Effect of varieties on the functional and pasting properties of biofortified cassava root starches. Journal of Food Measurement and Characterization 9:2, pages 225-232.
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Pedro Maldonado Alvarado, Lidwine Grosmaire, Dominique Dufour, Andrés Giraldo Toro, Teresa Sánchez, Fernando Calle, Martín Alonso Moreno Santander, Hernán Ceballos, Jean Louis Delarbre & Thierry Tran. (2013) Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch. Carbohydrate Polymers 98:1, pages 1137-1146.
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