Effect of cassava flour variety and concentration on bread loaf quality
Cassava flour from 12 clones was baked into bread loaves at 10, 20, 30, and 40% substitution. Loaves were rated according to volume, color and character of crust, texture and grain, crumb color, and taste. Total scores of all quality parameters measured for each clone decreased as the amount of cass...
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
1990
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| Online Access: | https://hdl.handle.net/10568/98612 |
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