Evaluation of the suitability of cassava and sweetpotato flours for pasta production
The study was carried out to establish the proportions of cassava and sweetpotato flours that would produce good quality pasta, in composite with wheat flour. Up to 50% sweetpotato and cassava flour substitutions were made. Two varieties each of cassava (Abasafitaa and Afisiafi) and sweetpotato (Faa...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
African Journals Online
2005
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/96577 |
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