Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends

By Enwere N. J.   Ntuen I. G.  

International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 1, 2005-02 ,pp. : 35-44

Informa Healthcare

Access to resources Recommend Favorite

Microstructural changes of potato cells and starch granules heated in oil

By Aguilera J.M.   Cadoche L.   Lopez C.   Gutierrez G.  

Food Research International, Vol. 34, Iss. 10, 2001-01 ,pp. : 939-947

Elsevier

Access to resources Recommend Favorite

Nutritionally important starch fractions in cereal based Indian food preparations

By Sharavathy M.K.   Urooj A.   Puttaraj S.  

Food Chemistry, Vol. 75, Iss. 2, 2001-11 ,pp. : 241-247

Elsevier

Access to resources Recommend Favorite

Effect of sucrose on starch-hydrocolloid interactions

By Sudhakar V.   Singhal R.S.   Kulkarni P.R.  

Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. : 281-284

Elsevier

Access to resources Recommend Favorite

Effect of oxidised starch on calcium pectinate gels

By Abdulmola N.A.   Richardson R.K.   Morris E.R.  

Food Hydrocolloids, Vol. 14, Iss. 6, 2000-11 ,pp. : 569-577

Elsevier

Access to resources Recommend Favorite