1. Moorthy, S.N., Rickard, J. and Blanshard, J. M.V. Starch Properties in relation to cooking quality of cassava. Proceedings of the First International Scientific Meeting. August25–281992, Cartage na de Indias Colombia. Edited by: Roca, W.M. and Thro, A.M. pp.256–269. Cali, Colombia: CIAT. Cassava Biotechnology Network, working document no. 123
2. Rheological, Thermal and Microstructural Properties of Whey Protein-Cassava Starch Gels
3. Stabilization of Paste Viscosity of Cassava Starch by Heat Moisture Treatment