Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots
With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, a...
| Main Authors: | , , , , |
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| Format: | Preprint |
| Language: | Inglés |
| Published: |
MDPI
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/114041 |
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