Impact of genotype and crop age on the breadmaking and physicochemical properties of flour produced from cassava (Manihot esculenta Crantz) planted in the dry season
The bread making potential of cassava flour (in cassava flour/defatted soya flour/glyceryl monostearate recipes (80:20:3, w/w)) prepared from 10 IITA cassava genotypes harvested at the International Institute of Tropical Agriculture (IITA) at 6, 9, 12, 15 and 18 months after planting, was investigat...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
1994
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/97375 |
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