Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)
In: Food Hydrocolloids for Health, Jg. 5 (2024-06-01)
Online
academicJournal
Zugriff:
Titel: |
Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)
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Autor/in / Beteiligte Person: | Ndjang, Marie Madeleine Nanga ; Klang, Julie Mathilde ; Njapndounke, Bilkissou ; Foko, Marius Edith Kouam ; Dongmo, Jean Roger ; Kamdem, Michael Hermann Kengne ; Tonga, Jordan Lembe ; Mmutlane, Edwin Mpho ; Ndinteh, Derek Tantoh ; Kayitesi, Eugenie ; Zambou, François Ngoufack |
Link: | |
Zeitschrift: | Food Hydrocolloids for Health, Jg. 5 (2024-06-01) |
Veröffentlichung: | 2024 |
Medientyp: | academicJournal |
ISSN: | 2667-0259 (electronic) |
DOI: | 10.1016/j.fhfh.2024.100179 |
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