The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods

Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly processed, packaged and stored. Thus, the need to study the functional and pasting properties of the UPF, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. The UPF...

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Detalles Bibliográficos

Principais autores:	Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon
Formato:	Artigo
Idioma:	Inglês
Publicado:	Taylor & Francis Group 2020-01-01
Series:	Cogent Food & Agriculture
Assuntos:	plantain flour plantain amala packaging materials storage period sensory attributes
Acceso en liña:	http://dx.doi.org/10.1080/23311932.2020.1823595
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