Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality
The quality of fried chips made from cassava flour depended on total soluble sugar (TSS) concentration and on some paste viscosity parameters of the flour. Chip colour darkened as TSS content increased. Taste was not affected by total HCN content but became bitter as TSS levels increased. Chip HCN c...
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
1988
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| Online Access: | https://hdl.handle.net/10568/177123 |
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