ArticleJournal of food processing and preservation2022
Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (
Article in Journal of food processing and preservation, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The trial behind it
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Who cites it
5 citing papers in PubMed.
- Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review.International journal of food science · 2026Review
- Effect of the Entanglement of Microporous Pillared MOFs on the Uptake and Release Profiles of Essential Oil Components.Chemistry (Weinheim an der Bergstrasse, Germany) · 2025Article
- Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread.Food chemistry: X · 2024Article
- Characterization of garlic oil/β-cyclodextrin inclusion complexes and application.Frontiers in nutrition · 2023Article
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (Journal of food processing and preservation · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari ( Practical applications: This study depicts the relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile of the cooked dough (eba). Both the sensory and the instrumental texture attributes of the eba have correlation with the quality attributes of the BFG. Apart from providing information on the drivers of the textural characteristics of eba, this study may also assist the breeders in developing varieties with good textural attributes for eba.
Identifiers
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Registered trials
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