Improvement of Cassava Bagasse Flour Characteristics To Increase Their Potential Use as Food-Reference-Cited by-同舟云学术

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Improvement of Cassava Bagasse Flour Characteristics To Increase Their Potential Use as Food

Published:2018-12-19 Issue: Volume:209 Page:012006
ISSN:1755-1315
Container-title:IOP Conference Series: Earth and Environmental Science
language:
Short-container-title:IOP Conf. Ser.: Earth Environ. Sci.

Author:

Hidayat Beni,Hasanudin Udin,Nurjanah Siti,Yuliana Neti

Publisher

IOP Publishing

Subject

General Engineering

Link

http://stacks.iop.org/1755-1315/209/i=1/a=012006/pdf

Reference23 articles.

1. Digestive and functional properties of a partially hydrolyzed cassava solid waste with high insoluble fiber concentration

2. Cassava wastes: treatment options and value addition alternatives

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cassava pomace-based biodegradable packaging materials: a review;Journal of Food Science and Technology;2023-08-26

2. Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review – Part I;F1000Research;2022-05-23

3. Timing of Extraction With Ultrasonic Bath System to Improve the Yield and Chemical Characteristics of Cassava Starch;IOP Conference Series: Earth and Environmental Science;2022-04-01

4. Growth kinetics of Saccharomyces cerevisiae and tape yeast on the cassava pulp fermentation;Journal of Physics: Conference Series;2020-04-01

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