The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly processed, packaged and stored. Thus, the need to study the functional and pasting properties of the UPF, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. The UPF...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2020.1823595 |