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Kinetics of thermal softening of cassava tubers and rheological modeling of the starch
Cassava or tapioca (Manihot esculenta Crantz) tubers having high amount of carbohydrate are utilized after boiling or processing into starch and flour. Textural properties of raw and cooked tubers depend on variety, maturity, growing environment, physico-chemical and starch properties. Starch is use...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer-Verlag
2010
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551111/ https://ncbi.nlm.nih.gov/pubmed/23572679 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0087-0 |
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