Characterization of Some Quality Attributes of Cassava Starch-Mushroom Blends and its Cooked Paste
Using cassava starch–mushroom flour blends and their respective cooked pastes, this study investigated the quality characteristics. Cassava starch and mushroom were converted into flour, mixed in different proportions and a D-optimal mixture design was used to obtain nine experimental formulations....
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sciendo
2025-06-01
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| coleção: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.2478/aucft-2025-0005 |
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