Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)

Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari (eba). To address this need, quality attributes of backslopped fermented gari (BFG) were correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of t...

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Detalles Bibliográficos
Autores principales: Awoyale, Wasiu, Oyedele, Hakeem, Adenitan, Ayodele A., Adesokan, Michael, Alamu, Emmanuel O., Maziya‐Dixon, Busie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9285804/
https://www.ncbi.nlm.nih.gov/pubmed/35865184
http://dx.doi.org/10.1111/jfpp.16115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9285804/
https://www.ncbi.nlm.nih.gov/pubmed/35865184
http://dx.doi.org/10.1111/jfpp.16115

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