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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Dettagli Bibliografici
Autori principali: Oladunmoye, Olufunmilola O, Aworh, Ogugua C, Maziya-Dixon, Bussie, Erukainure, Ochuko L, Elemo, Gloria N
Natura: Artigo
Lingua:Inglês
Pubblicazione: Wiley Periodicals Inc 2014
Soggetti:
Original Research
Accesso online: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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