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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Autors principals:	Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon
Format:	Artigo
Idioma:	Inglês
Publicat:	Taylor & Francis Group 2020-01-01
Col·lecció:	Cogent Food & Agriculture
Matèries:	plantain flour plantain amala packaging materials storage period sensory attributes
Accés en línia:	http://dx.doi.org/10.1080/23311932.2020.1823595
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