Effect of the granulometry and proportions of maize and cassava flours on the techno-functional and sensory properties of composite couscous-like product
This study aimed to evaluate the impact of granulometry and the proportions of maize and cassava flours on the techno-functional and sensory attributes of a composite granulated couscous-like product. Twelve types of couscous-like products were produced from maize and cassava flours in varying propo...
Guardat en:
| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-12-01
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| Col·lecció: | Applied Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2772502225004147 |
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