Physicochemical and pasting properties of flour and starch from two new cassava accessions-Reference-Cited by-同舟云学术

Physicochemical and pasting properties of flour and starch from two new cassava accessions

Published:2022-03-27 Issue:1 Volume:25 Page:561-569
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Aidoo Raphael¹,Oduro Ibok N.¹,Agbenorhevi Jacob K.¹^ORCID,Ellis William O.¹,Pepra-Ameyaw Nana B.¹

Affiliation:

1. Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2052087

Reference40 articles.

1. FAO. 1977. Cassava Processing. (Online) FAO Plant Production and Protection. http://www.fao.org/3/x5032e/x5032e06.htm#cassava%20starch%20and%20its%20ses (Accessed 19/11/2019)

2. Cassava: Extraction of starch and utilization of flour in bakery products

3. Buitrago, J. A.; Ospina, B.; Gil, J. L., and Aparicio, H. Cassava Root and Leaf Meals as the Main Ingredients in Poultry Feeding: Some Experiences in Columbia. In Proceedings of the 7th Regional Cassava Workshop, Bangkok, Thailand. 2002, 1(1), 523–541.

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