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https://csirspace.foodresearchgh.site/handle/123456789/190Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Christian, W. F. K. | - |
| dc.date.accessioned | 2017-10-09T08:30:14Z | - |
| dc.date.available | 2017-10-09T08:30:14Z | - |
| dc.date.issued | 1972 | - |
| dc.identifier.citation | Ghana Journal Of Science, 12 (2), 69-72 | en_US |
| dc.identifier.issn | 0016-9544 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/190 | - |
| dc.description.abstract | The amount of free starch in dehydrated instant fufu preparation determines the degree of stickiness of the reconstituted product. Cassava granules contain the highest amount of free starch and yam the lowest, and hence instant granules made from cassava (Ankrah) produces more sticky fufu than fufu made from plantain (Apantu), yam (Labreko) granules or mixtures of these with cassava | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR), Ghana | en_US |
| dc.subject | Starch | en_US |
| dc.subject | Cassava starch | en_US |
| dc.subject | Granules | en_US |
| dc.subject | Fufu | en_US |
| dc.subject | Instant fufu | en_US |
| dc.title | Starch in instant fufu granules | en_US |
| dc.type | Article | en_US |
| dc.journalname | Ghana Journal Of Science | - |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| GJS_12_2_Christian.pdf | 2.17 MB | Adobe PDF |  View/Open |
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