Citations (13)
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Gregory Nonyalim Nwaliowe, Emmanuel Oladeji Alamu, Rasaki Adegoke Sanusi & Busie Maziya-Dixon. (2023) Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices. CyTA - Journal of Food 21:1, pages 20-30.
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Amarachi D. Uchechukwu-Agua, Oluwafemi J. Caleb, Marena Manley & Umezuruike Linus Opara. (2015) Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36). CyTA - Journal of Food 13:4, pages 635-645.
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Shirin Adelpilerood & Jamuna Prakash. (2013) Ionizability and Bioaccessibility of Externally Added Iron in Legumes and Their Water Soluble Protein Fractions. International Journal of Food Properties 16:7, pages 1543-1551.
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Articles from other publishers (10)
José A. Téllez‐Morales, Betsabé Hernández‐Santos, José M. Juárez‐Barrientos, Alma A. Lerdo‐Reyes & Jesús Rodríguez‐Miranda. (2022) The use of tubers in the development of extruded snacks: A review. Journal of Food Processing and Preservation 46:7.
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R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera & C. V. L. Jayasinghe. (2021) Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties. International Journal of Food Science 2021, pages 1-13.
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Oluwafemi AjayiGibson ArueyaOlajide AdedejiAjose Akinlabi. (2020)
Nutritional Properties of
Sakada
Produced from Blends of Cassava and African Yam Bean Flours
. Acta Universitatis Cibiniensis. Series E: Food Technology 24:2, pages 215-222.
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Victor Owusu, Enoch Owusu-Sekyere, Emmanuel Donkor, Nana Ama Darkwaah & Derrick Adomako-Boateng Jr. (2017) Consumer perceptions and willingness to pay for cassava-wheat composite bread in Ghana. Journal of Agribusiness in Developing and Emerging Economies 7:2, pages 115-134.
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K C Yadav, Mishra Pashupati, K Dhungana Pramesh, Rajbanshi Ranjit, Gartaula Ghanendra & Dhital Sushil. (2015) Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates. African Journal of Food Science 9:8, pages 448-455.
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Pamela C. Flores-Silva, Sandra L. Rodriguez-Ambriz & Luis A. Bello-Pérez. (2015) Gluten-Free Snacks Using Plantain-Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index. Journal of Food Science 80:5, pages C961-C966.
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ZUBAIR FAROOQ, SALIM-UR REHMAN & MUHAMMAD ABID. (2013) APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE COMPOSITE FLOUR FOR THE PRODUCTION AND ENHANCED STORABILITY OF LEAVENED FLAT BREAD (NAAN). Journal of Food Processing and Preservation 37:5, pages 939-945.
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Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari, Glyn O. Phillips, Takeshi Ogasawara & Charles S. Brennan. (2012)
Novel use of
Acacia senegal
(Super Gum™) and
Anogeisus latifolia
(Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods
. Starch - Stärke 64:9, pages 757-764.
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Zubair FAROOQ, Nuzhat HUMA & Salim-ur- REHMAN. (2012) Selection of Wheat Variety for the Development of Composite Flour Naan with Enhanced Quality and Storability. Food Science and Technology Research 18:6, pages 805-811.
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Charles Brennan, Margaret Brennan, Emma Derbyshire & Brijesh K. Tiwari. (2011) Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science & Technology 22:10, pages 570-575.
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