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Cassava (Manihot esculenta Crantz) Flour Fortification with Soy Flour

โœ Scribed by J. L. COLLINS; C. R. TEMALILWA

Book ID
108804694
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
552 KB
Volume
46
Category
Article
ISSN
0022-1147

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Breadmaking quality (judged by the regularity of the crumb) of cassava (in cassava ร‘our/defatted soy ร‘our/glyceryl monostearate recipes (80/20/3, w/w), Cereal Chem 68 323รˆ327 1991) is related to crop age and the season of planting and harvesting. When taking the data sets of the dry season (J Sci Fo