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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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| Publicado en: | Int J Food Sci Technol |
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| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acceso en liña: | 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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