Tables index

From

Physico-Chemical, Pasting and Sensory Properties of Food Blends of Maize, Yellow Cassava or Sweet Potato Starch, Defatted Soybean and Groundnut Flour

Eke-Ejiofor J, Mbaka V

American Journal of Food Science and Technology. 2018, 6(1), 42-49 doi:10.12691/ajfst-6-1-7
  • Table 1. Sensory Evaluation of Gruel Produced from Yellow Cassava, Sweet Potato or Maize Starch with Defatted Soybean and Groundnut Flour
  • Table 2. Chemical Composition (%) of Gruel Blends from Maize, Yellow Cassava or Sweet Potato Starches with Defatted Soybean and Groundnut Flour
  • Table 3. Functional Properties of Gruel Blends from Maize, Yellow Cassava or Sweet Potato starch with Defatted Soybean and Groundnut Flour (%)
  • Table 4. Pasting Properties of Gruel Blends from Maize, Yellow Cassava or Sweet Potato Starches with Defatted Soybean and Groundnut Flours