Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil

Snack industry is recently focused on the production of snacks with minimal oil content and enhanced quality attributes which prompted the need to study the changes in snack matrices produced from cassava starch processed from three varieties of cassava roots (TMS‐950289, TME‐419, and TMS‐30572) and...

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Detalles Bibliográficos
Autores principales: Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Silifat A., Sanni, Lateef O., Adebowale, Abdulrasaq A., Shajobi, Adebola O., Kulakow, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392818/
https://www.ncbi.nlm.nih.gov/pubmed/30847144
http://dx.doi.org/10.1002/fsn3.904

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392818/
https://www.ncbi.nlm.nih.gov/pubmed/30847144
http://dx.doi.org/10.1002/fsn3.904

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