Development and evaluation of products from cassava flour as new alternatives to wheaten breads
Egg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified with 200 g kg−1 soya flour. All the additives increased the amount of air entrapped in the cassava batters at the mixing stage, as indicated by their lower batter densities. The lower...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1992
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/98711 |
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