Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods
This study reconnoitered the effects of preservative treatments (0.3% Sodium Metabisulphite solution (SMS); and 0.3% Citric Acid solution (CAS)) and drying methods (flash- and cabinet-drying) on the rheological profile, amylose and functional properties of flour from yellow-fleshed cassava varieties...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2023
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/130324 |
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