The influence of variety and processing on the physicochemical and functional properties of cassava starch and flour
| Autores principales: | , , , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Centro Internacional de Agricultura Tropical (CIAT). Montpellier, FR : Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Départment des Systèmes Agroalimentaires et Ruraux
1996
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/54850 |
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