Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven impr...

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Detalhes bibliográficos
Publicado no:Int J Food Sci Technol
Main Authors: Bouniol, Alexandre, Adinsi, Laurent, Padonou, Sègla Wilfrid, Hotegni, Francis, Gnanvossou, Désiré, Tran, Thierry, Dufour, Dominique, Hounhouigan, Djidjoho Joseph, Akissoé, Noël
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2020
Assuntos:
Cassava
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7984036/
https://ncbi.nlm.nih.gov/pubmed/33776235
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/ijfs.14902
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