Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases-Reference-Cited by-同舟云学术

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Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases

Published:2017-07-16 Issue:6 Volume:5 Page:1072-1078
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Nabubuya Agnes¹²^ORCID,Namutebi Agnes²,Byaruhanga Yusuf²,Schuller Reidar B.¹,Narvhus Judith¹,Wicklund Trude¹

Affiliation:

1. Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; Aas Norway

2. Department of Food Technology and Nutrition; School of Food Technology, Nutrition and Bio-engineering; Makerere University; Kampala Uganda

Funder

Norges Miljø- og Biovitenskapelige Universitet

Makerere University (MAK)

Publisher

Wiley

Subject

Food Science

Reference36 articles.

1. Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens);Adebowale;Journal of the Science of Food and Agriculture,2003

2. Nutritional and sensory profiles of sweetpotato based infant weaning food fortified with cowpea and peasant;Adenuga;Journal of Food Technology,2010

3. Effect of fermentation and malting on the viscosity of maize-soya bean weaning blends;Amankwa;Pakistan Journal of Nutrition,2009

4. Bovell-Benjamin , A. C. Gichuhi , P. Abdall , M. 2004

5. Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities;Cameron;International Journal of Food Science,2009

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange-Fleshed Sweet Potato;Journal of Food Processing and Preservation;2024-05-24

2. Healthy food design and early childhood nutrition: Nutritional and food safety assessment of fermented and malted multi-grains instant weaning porridge fortified with defatted pumpkin (Cucurbita pepo) seed flour;European Food Science and Engineering;2023-12-31

3. Optimisation of nutritional composition of traditional porridges produced from blended pearl millet, cowpeas, and wild loquat and velvet wild medlar fruits;Food Chemistry Advances;2023-12

4. The influence of gentle processing of orange sweet potato on quality properties of purees;The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology;2023-09-08

5. Sweetpotato-based infant foods produce porridge with lower viscosity and aflatoxin level than cereal-based complementary blends;PLOS ONE;2022-10-13

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