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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...

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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

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