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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004147 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|