Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder

The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotat...

Descripción completa

Detalles Bibliográficos
Autores principales: Awoyale, Wasiu, Sanni, Lateef O, Shittu, Taofik A, Adegunwa, Mojisola O
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4576966/
https://www.ncbi.nlm.nih.gov/pubmed/26405528
http://dx.doi.org/10.1002/fsn3.235

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4576966/
https://www.ncbi.nlm.nih.gov/pubmed/26405528
http://dx.doi.org/10.1002/fsn3.235

Ejemplares similares