Effect of varieties on the functional and pasting properties of biofortified cassava root starches-Reference-Cited by-同舟云学术

Effect of varieties on the functional and pasting properties of biofortified cassava root starches

Published:2015-02-04 Issue:2 Volume:9 Page:225-232
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Awoyale W.,Sanni L. O.,Shittu T. A.,Adegunwa M. O.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-015-9227-6.pdf

Reference36 articles.

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2. G. Ssemakula, A.G.O. Dixon, B. Maziya-Dixon, Stability of iron and zinc concentrations in selected genotypes of cassava (Manihot esculenta Crantz) tuberous roots. J. Food Agric. Environ. 6(3&4), 362–367 (2007)

3. IITA, New vitamin A-fortified cassava released in Nigeria, set to improve health of millions. Bulletin 2098, 1–2 (2011)

4. A.V. Singh, L.K. Nath, A. Singh, Pharmaceutical, food and non-food applications of Modified starches: a critical review. Electron. J. Environ. Agric Food Chem. EJEAFChe 9(7), 1214–1221 (2010)

5. J.M. Kordylas, Processing and preservation of tropical and sub-tropical foods (Macmillan Publishers Ltd., London, 1991)

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