The effect of the addition of palm oil (0.1–2.5 m3/100 kg fufu) and chemicals [citric acid/sodium hydroxide (NaOH, food grade)] on the pasting and sensory properties of dried fufu flour were investigated. There was significant effect of addition of palm oil, citric acid, or NaOH to wet fufu on th...
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https://cgspace.cgiar.org/handle/10568/103320
Sanni, L.O.
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Kosoko, S.B.
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Adebowale, A.A.
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Adeoye, R.J.
,
[The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour]
,
The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour
