Effects of fermentation length and varieties on the pasting properties of sour cassava starch
The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of fer...
| Autores principales: | , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Academic Journals
2011
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/90335 |
Search Result 1
Effects of fermentation length and varieties on the pasting properties of sour cassava starch
Publicado 2012
Enlace del recurso
Conference Proceedings