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...

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Bibliographic Details
Main Authors: Sajeev, Moothandassery Sankarakutty, Sreekumar, J., Unnikrishnan, M., Moorthy, S. N., Shanavas, S.
Format: Artigo
Language:Inglês
Published: Springer-Verlag 2010
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Original Article
Online Access: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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