Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties
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2017-01-01
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Authors
Awoyale, Wasiu
Maziya-Dixon, Busie
Alamu, Emmanuel
Adesokan, Michael
Oyedele, Hakeem
Ayodele Adekemi, Adenitan
Citation
Wasiu Awoyale, Busie Maziya-Dixon, Emmanuel Alamu, Michael Adesokan, Hakeem Oyedele, Adenitan Ayodele Adekemi. (1/1/2017). Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties. Ibadan, Nigeria: International Institute of Tropical Agriculture (IITA).
Abstract
The aim of this study is to assess the effect of different packaging materials and storage periods on the sensory and instrumental texture attributes of amala prepared from different plantain flour.
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Awoyale, Wasiu https://orcid.org/0000-0002-3635-1414
Alamu, Emmanuel https://orcid.org/0000-0001-6263-1359
Alamu, Emmanuel https://orcid.org/0000-0001-6263-1359