Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder

The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotat...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Awoyale, Wasiu, Sanni, Lateef O, Shittu, Taofik A, Adegunwa, Mojisola O
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley & Sons, Ltd 2015
Fag:
Original Research
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4576966/
https://ncbi.nlm.nih.gov/pubmed/26405528
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.235
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