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Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties
Freshly harvested cassava has a tendency to deteriorate rapidly in its physiological properties after harvest. Therefore, cassava is often processed using a number of unit operations in order to derive a stable, storable product of acceptable eating quality. Among the unit operations employed, dryin...
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| Опубликовано в: : | Data Brief |
|---|---|
| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8193113/ https://ncbi.nlm.nih.gov/pubmed/34150963 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.dib.2021.107192 |
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