Quality attributes of fufu: Instrumental and sensory measurement
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DOI: 10.1016/j.sciaf.2018.e00005
Abstract: Abstract Texture is one of the key desirable sensory attributes of fufu, a cassava-based staple of most Ghanaians. Cassava starch and plantain puree were blended in the ratios of 20:80, 25:75, 30:70, 35:65, and 40:60,… read more here.
Keywords: attributes fufu; instrumental sensory; cassava starch; plantain puree ... See more keywords