Morphology and physicochemical properties of starch isolated from frozen cassava root-Reference-Cited by-同舟云学术

Morphology and physicochemical properties of starch isolated from frozen cassava root

Published:2021-07 Issue: Volume:147 Page:111546
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kayode Bukola I.,Kayode Rowland M.O.,Salami Khadijat O.,Obilana Anthony O.^ORCID,George Toyosi T.^ORCID,Dudu Olayemi E.,Adebo Oluwafemi A.,Njobeh Patrick B.,Diarra Siaka S.,Oyeyinka Samson A.

Funder

University of Johannesburg

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

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3. Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch;Babu;Food Chemistry,2019

4. Quality attributes of tapioca meal fortified with defatted soy flour;Balogun;Agros,2012

5. Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch;Chandanasree;Food Hydrocolloids,2016

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