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Physico-Chemical, Pasting and Sensory Properties of Food Blends of Maize, Yellow Cassava or Sweet Potato Starch, Defatted Soybean and Groundnut Flour

by Eke-Ejiofor J and Mbaka V

American Journal of Food Science and Technology. 2018, 6(1), 42-49. DOI: 10.12691/ajfst-6-1-7
Pub. Date: January 16, 2018Views: 12113 Downloads: 10310Like: 0

Keywords: food blends starches soybean groundnut flour physico-chemical pasting sensory

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