Citation to this article as recorded by
A.A. Putra, N. Huda, R. Ahmad 2011. Changes During the Processing of Duck Meatballs Using Different Fillers after the Preheating and Heating Process Int. J. Poult. Sci., 10: 62-70. CrossRef |
Sankhon, A., W.R. Yao, I. Amadou, H. Wang, H. Qian and M. Sangare 2012. Influence of process conditions on digestibility of african locust bean (Parkia biglobosa) starch. Am. J. Food Technol., 7: 552-561. CrossRef |
Citation to this article as recorded by
Changes During the Processing of Duck Meatballs Using Different Fillers after the Preheating and Heating Process International Journal of Poultry Science Vol. 10, Issue 1, 62, 2011 |
How to cite this article
C.E. Chinma and M.A. Igyor, 2008. Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu). American Journal of Food Technology, 3: 257-263.
DOI: 10.3923/ajft.2008.257.263
URL: https://scialert.net/abstract/?doi=ajft.2008.257.263
DOI: 10.3923/ajft.2008.257.263
URL: https://scialert.net/abstract/?doi=ajft.2008.257.263