Wird geladen...
Effect of baking improvers on the quality of whole cassava biscuits
Improving agents such as ascorbic acid, sodium metabisulphite, sorbic acid and soyflour were used in the production of whole cassava biscuits. Cassava flour and small amount of soyflour were produced. Bulk density, water binding capacity and amylograph viscosity of cassava flour were determined. Mix...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2012
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190227/ https://ncbi.nlm.nih.gov/pubmed/25328229 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0732-x |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|