Similar Items: Cassava flour and starch: processing technology and utilization
- Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata)
- Improvement of processing technology research and utilization of sweetpotato and its derived foods in China and Rwanda.
- Characterization of starches from some selected white and yellow cassava roots for dry starch noodle production
- Commercial utilization of cassava in Nigeria: a training manual
- Quality management manual for the production of high quality cassava flour
- Utilization of cassava and its products
Author: Shittu, T.A.
- Screening of some cassava starches for their potential applications in custard and salad cream productions
- Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard
- The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread
- Cassava flour and starch: processing technology and utilization
- Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties
- Development of an optimized cassava starch-based custard powder