Banku: Its Degree of Gelatinization and Development of a Quick Cooking Product
- 1 July 1980
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 13 (3) , 131-134
- https://doi.org/10.1016/s0315-5463(80)73352-7
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Degree of Gelatinisation of Cooked RiceStarch ‐ Stärke, 1973
- Investigations on starches from major starch crops grown in Ghana: II.—Swelling and solubility patterns: Amyloclastic susceptibilityJournal of the Science of Food and Agriculture, 1969
- DEVELOPMENT OF A SCALE FOR MEASURING SOLDIERS’FOOD PREFERENCES abJournal of Food Science, 1955