Загрузка...
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...
Сохранить в:
| Опубликовано в: : | Int J Food Sci Technol |
|---|---|
| Главные авторы: | , , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
John Wiley and Sons Inc.
2020
|
| Предметы: | |
| Online-ссылка: | 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 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|