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- W1997249558 abstract "A commercial cassava flour was composited with flours from wheat, maize, and sorghum and fingermillet at between 0–50%. The composite flours were used to prepare three Kenyan traditional foods, mandazi, ugali and uji, respectively. The acceptability of these foods to Kenyans was evaluated by taste panel procedures. Up to 50% cassava flour could be incorporated into mandazi and ujis without appreciably changing their acceptability, but much lower levels were tolerable in ugali." @default.
- W1997249558 created "2016-06-24" @default.
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- W1997249558 date "1989-10-01" @default.
- W1997249558 modified "2023-09-26" @default.
- W1997249558 title "Incorporation of cassava flour into some Kenyan traditional foods" @default.
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- W1997249558 doi "https://doi.org/10.1080/03670244.1989.9991094" @default.
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