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Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends
High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Wiley Periodicals Inc
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3959959/ https://ncbi.nlm.nih.gov/pubmed/24804071 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.83 |
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