Production of instant cassava (Manihot esculenta Crantz) tuber flour for water fufu: optimization of process conditions
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-06028-7.pdf
Reference21 articles.
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2. Asaoka M, Blanshard JMV, Rickard JE (1992) Effects of cultivar and growth season on the gelatinisation properties of cassava (Manihot esculenta) starch. J Sci Food Agric 59(1):53–58. https://doi.org/10.1002/jsfa.2740590108
3. Balagopalan C (2001) Cassava Utilization in food, feed and industry. Cassava: biology, production and utilization. CABI Publishing, UK, pp 301–318. https://doi.org/10.1079/9780851995243.0301
4. Builders PF, Mbah CC, Adama KK, Audu MM (2014) Effect of PH on the physicochemical and binder properties of tigernut starch. Starch/staerke 66(3–4):281–293. https://doi.org/10.1002/star.201300014
5. Bup N, Divine CF, Abi DT, Kapseu C, Tchiegang C (2012) Optimisation of the cooking process of sheanut kernels (Vitellaria paradoxa Gaertn.) Using the doehlert experimental design. Food Bioprocess Technol 5(1):108–117. https://doi.org/10.1007/s11947-009-0274-z
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