Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots-Reference-Cited by-同舟云学术

Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots

Published:2017-12 Issue: Volume:86 Page:501-506
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alamu Emmanuel Oladeji^ORCID,Maziya-Dixon Bussie,Dixon Alfred Gilbert

Funder

CGIAR Research Program on Roots

Tubers and Bananas

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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5. Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends;Chinma;Journal of Food Science Technology,2013

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