Open AccessPhysico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour
Author(s) -
Maria U. Rosales-Soto,
Carolyn F. Ross,
Frank Younce,
John K. Fellman,
D. Scott Mattinson,
Kerry C. Huber,
Joseph R. Powers
Publication year - 2016
Publication title -
advanced in food technology and nutritional sciences - open journal
Language(s) - English
Resource type - Journals
ISSN - 2377-8350
DOI - 10.17140/aftnsoj-2-126
Subject(s) - food science , fermentation , chemistry , hexanal , syneresis , lactobacillus paracasei , lactobacillus plantarum , aroma , lactobacillus , biology , bacteria , lactic acid , genetics
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