Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch
Author:
Affiliation:
1. Department of Food Science and Engineering, LAUTECH, Ogbomoso, Oyo State, Nigeria
2. International Institute of Tropical Agriculture, Ibadan, Nigeria
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.cogentoa.com/article/10.1080/23311932.2017.1296401.pdf
Reference55 articles.
1. Effect of delayed processing on some physico-chemical properties of cassava starch
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