Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil
Snack industry is recently focused on the production of snacks with minimal oil content and enhanced quality attributes which prompted the need to study the changes in snack matrices produced from cassava starch processed from three varieties of cassava roots (TMS‐950289, TME‐419, and TMS‐30572) and...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/113394 |
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