Characterization and Rheology of Chayote (Sechium edule) Fruit Flour as a Potential Food Thickener
Characterization and Rheology of Chayote (Sechium edule) Fruit Flour as a Potential Food Thickener
Date
2022-03
Authors
Enabu, Timothy
Journal Title
Journal ISSN
Volume Title
Publisher
Makerere University
Abstract
Description
A Research Project Report Submitted to the Department of Food Science and Nutrition in Partial Fulfilment of the Requirements for the Award of the Degree of Bachelor of Science in Food Science and Technology of Makerere University
Keywords
Chayote fruit,
Sechium edule,
Flour,
Food thickener
Citation
Enabu, T. (2022). Characterization and Rheology of Chayote (Sechium edule) Fruit Flour as a Potential Food Thickener [Unpublished undergraduate dissertation]. Makerere University