Effect of drying methods on physicochemical and sensory qualities of fufu.
作者： L. O. Sanni , J. O. Akingbala
DOI: 10.1080/07373930008917713
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摘要: ABSTRACT Fufu was dried using rotary drier, cabinet drier and sun drying methods. The effects on the physical, chemical sensory properties of fufu by different methods were evaluated. did not appreciably affect yield, proximate composition or acidity fufu, but affected pasting properties. Panellists (P < 0.05) rated best.
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