Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends
High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2014
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/76116 |
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