Glycerol monostearate (GMS) and monoglyceride phosphate (MGP) were added to fufu flour at different levels (0.5%, 1.0% and 1.5%) in hydrated and powdered form. There were evaluated the effects of those additives on physicochemical and sensory properties of dried fufu. Addition of GMS and MGP had ...
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https://cgspace.cgiar.org/handle/10568/97155
Adebowale, A.A.
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Sanni, L.O.
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Awonorin, S.O.
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[Effect of texture modifiers on the physicochemical and sensory properties of dried fufu]
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Effect of texture modifiers on the physicochemical and sensory properties of dried fufu
