Concepedia

Banku: Its Degree of Gelatinization and Development of a Quick Cooking Product

J. Owusu–Ansah, F.R. van de Voort, B. Bediako-Amoa

Canadian Institute of Food Science and Technology Journal · 1980 · 12 citations · 5 references

DOI

Concepts

References

5

DEVELOPMENT OF A SCALE FOR MEASURING SOLDIERS’FOOD PREFERENCES <sup>a</sup> <sup>b</sup>

Lyle V. Jones, David R. Peryam, L. L. Thurstone · Journal of Food Science · 1955 · 236 citations

, , +6

Degree of Gelatinisation of Cooked Rice

G. G. Birch, R. J. Priestley · Starch - Stärke · 1973 · 126 citations

, , +15

Investigations on starches from major starch crops grown in Ghana: II.—Swelling and solubility patterns: Amyloclastic susceptibility

V.F. Rasper · Journal of the Science of Food and Agriculture · 1969 · 48 citations

, , +14

A rapid method for the estimation of starch gelatinization in processed foods

M. Wootton, D. Weeden, N. Munk · 1971 · 38 citations

, , +10

Studies on Kenkey, a Ghanaian cereal food

H. G. Müller, Betty Nyarko‐Mensah · Journal of the Science of Food and Agriculture · 1972 · 14 citations

, , +11