Study on quality characteristics of cassava flour and cassava flour short biscuits-Reference-Cited by-同舟云学术

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Study on quality characteristics of cassava flour and cassava flour short biscuits

Published:2019-12-13 Issue:1 Volume:8 Page:521-533
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Lu Haiqin¹,Guo Liyun¹,Zhang Lichao¹,Xie Caifeng¹,Li Wen²³^ORCID,Gu Bi¹,Li Kai¹

Affiliation:

1. Light Industry and Food Engineering College Guangxi University Nanning China

2. College of Chemistry and Chemical Engineering Guangxi University for Nationalities Nanning China

3. Guangxi Key Laboratory of Chemistry and Engineering of Forest Products Guangxi University for Nationalities Nanning China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1334

Reference36 articles.

1. Effect of Milling Machines and Sieve Sizes on Cooked Cassava Flour Quality

2. Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri

3. The Effect of Root Maturity, Preprocess Holding and Flour Storage on the Quality of Cassava Biscuit

4. Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch

5. Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours

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2. Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women;Foods;2024-05-07

3. Characterization of flour produced from gamma irradiated dried cassava (Manihot esculenta) chips;Radiation Physics and Chemistry;2024-05

4. Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies;Nutrients;2024-03-29

5. Effect of processing on the microbiological, proximate, antinutritional and mineral profile of selected yellow cassava varieties and sorghum malt as potential raw materials for alcoholic beverage production;Beverage Plant Research;2024

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