Rheological and textural properties of lafun, a stiff...

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International Journal of Food Science & Technology 2020 / 11

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

Bouniol, Alexandre, Adinsi, Laurent, Padonou, Sègla Wilfrid, Hotegni, Francis, Gnanvossou, Désiré, Tran, Thierry, Dufour, Dominique, Hounhouigan, Djidjoho Joseph, Akissoé, Noël
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Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14902
Date:
November, 2020
File:
PDF, 12.24 MB
2020
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