banana flour pasta

Dibakoane, Siphosethu R., Mlambo, Victor, Meiring, Belinda, Sibayoni, July Johannes, Anyasi, Tonna A., Wokadala, Obiro Cuthbert and Anyasi, Tonna (2025) Influence of hydrocolloids on the cooking quality and techno-functional properties of unripe banana flour pasta. Food Science and Nutrition, 13 (4):e70099. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.70099)

Cassava flour

Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.431)

cooking quality

Dibakoane, Siphosethu R., Mlambo, Victor, Meiring, Belinda, Sibayoni, July Johannes, Anyasi, Tonna A., Wokadala, Obiro Cuthbert and Anyasi, Tonna (2025) Influence of hydrocolloids on the cooking quality and techno-functional properties of unripe banana flour pasta. Food Science and Nutrition, 13 (4):e70099. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.70099)

Crackers

Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.431)

fresh produce

Msimango, Thabang Nora, Duvenage, Stacey ORCID: https://orcid.org/0000-0002-5984-1491, Du Plessis, Erika M. and Korsten, Lise (2023) Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes. Food Science and Nutrition. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3506)

hydrocolloids

Dibakoane, Siphosethu R., Mlambo, Victor, Meiring, Belinda, Sibayoni, July Johannes, Anyasi, Tonna A., Wokadala, Obiro Cuthbert and Anyasi, Tonna (2025) Influence of hydrocolloids on the cooking quality and techno-functional properties of unripe banana flour pasta. Food Science and Nutrition, 13 (4):e70099. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.70099)

microbiological quality

Msimango, Thabang Nora, Duvenage, Stacey ORCID: https://orcid.org/0000-0002-5984-1491, Du Plessis, Erika M. and Korsten, Lise (2023) Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes. Food Science and Nutrition. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3506)

Mixture Design

Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.431)

Optimization

Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.431)

potential health risk

Msimango, Thabang Nora, Duvenage, Stacey ORCID: https://orcid.org/0000-0002-5984-1491, Du Plessis, Erika M. and Korsten, Lise (2023) Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes. Food Science and Nutrition. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3506)

school feeding

Msimango, Thabang Nora, Duvenage, Stacey ORCID: https://orcid.org/0000-0002-5984-1491, Du Plessis, Erika M. and Korsten, Lise (2023) Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes. Food Science and Nutrition. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3506)

school-going children

Msimango, Thabang Nora, Duvenage, Stacey ORCID: https://orcid.org/0000-0002-5984-1491, Du Plessis, Erika M. and Korsten, Lise (2023) Microbiological quality assessment of fresh produce: potential health risk to children and urgent need for improved food safety in school feeding schemes. Food Science and Nutrition. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3506)

Sensory evaluation

Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis and Tomlins, Keith I. (2016) Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder. Food Science and Nutrition, 5 (3). pp. 564-569. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.431)

techno-functional properties

Dibakoane, Siphosethu R., Mlambo, Victor, Meiring, Belinda, Sibayoni, July Johannes, Anyasi, Tonna A., Wokadala, Obiro Cuthbert and Anyasi, Tonna (2025) Influence of hydrocolloids on the cooking quality and techno-functional properties of unripe banana flour pasta. Food Science and Nutrition, 13 (4):e70099. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.70099)

unripe banana flour

Dibakoane, Siphosethu R., Mlambo, Victor, Meiring, Belinda, Sibayoni, July Johannes, Anyasi, Tonna A., Wokadala, Obiro Cuthbert and Anyasi, Tonna (2025) Influence of hydrocolloids on the cooking quality and techno-functional properties of unripe banana flour pasta. Food Science and Nutrition, 13 (4):e70099. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.70099)