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Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods

机译：使用反坡和自发发酵方法比较Gari的功能和粘贴属性和EBA的感觉属性

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Wasiu Awoyale; Hakeem Oyedele; Ayodele A. Adenitan; Emmanuel O. Alamu; Busie Maziya-Dixon;
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1. Functional and pasting properties of Gari produced from white-fleshed cassava roots as affected by packaging materials and storage periods, and sensory attributes of the cooked Gari dough (eba) [J] . Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon International Journal of Food Studies . 2021,第1期

机译：由白肉类木薯根生产的Gari的功能和粘贴属性，受包装材料和储存周期的影响，以及熟加基面团的感觉属性（EBA）
2. Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials [J] . Wasiu Awoyale, Hakeem A. Oyedele, Busie Maziya-Dixon Journal of Food Processing and Preservation . 2020,第10期

机译：厚山药糊（Amala）的感觉属性与储存周期和包装材料影响的面粉的功能和粘贴特性的相关性
3. Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie [J] . AYODELE IDOWU MICHAEL, ADEROJU ADEOLA ABIODUN, KEHINDE OKE EMMANUEL, Croatian Journal of Food Science and Technology . 2019,第1期

机译：小麦/ Tigernut Pomace面粉的功能和粘贴属性和小麦/ Tigernut Pomace面粉肉馅饼的感官属性
4. Effect of ozonation on the sensory characteristics and pasting properties of cassava starch [C] . Emanuele O. C. AMORIM, Vanessa C. DOVAL, Marcelo CRISTIANINI International congress on engineering and food . 2011

机译：臭氧化对木薯淀粉感官特征及粘贴性质的影响
5. Effects of Salt and Garlic Concentration on the Microbial Safety, Biochemical Properties, and Sensory Acceptance of Spontaneously Fermented Beet Kvass [D] . Hing, Abigail. 2020

机译：盐和大蒜浓度对自发发酵甜菜KVAS的微生物安全，生化特性和感官接受的影响
6. Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties [O] . Alphonse Laya, Benoît Bargui Koubala, Habiba Kouninki, 2018

机译：采收期对当地和改良木薯品种的加里邻近成分以及功能和感官特性的影响
7. Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba) [O] . Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon 2021

机译：由白肉类木薯根生产的加基的功能和粘贴属性，受包装材料和储存期的影响，以及熟加上熟加（EBA）的感官属性

Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods

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