𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Cassava Starch Technology: The Thai Experience

✍ Scribed by Klanarong Sriroth; Kuakoon Piyachomkwan; Sittichoke Wanlapatit; Christopher G. Oates

Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
343 KB
Volume
52
Category
Article
ISSN
0038-9056

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Microbiological and technological aspect
Microbiological and technological aspects of cassava-starch fermentation
✍ J. L. Parada; E. Zapata; S. V. Fabrizio; A. MartΓ­nez πŸ“‚ Article πŸ“… 1996 πŸ› Springer 🌐 English βš– 722 KB

The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected. Electron microscopy showe

PHβ€”Postharvest Technology: Kinetics of G
PHβ€”Postharvest Technology: Kinetics of Gravity Settling of Cassava Starch in its Aqueous Suspension
✍ M.S. Sajeev; R. Kailappan; V.V. Sreenarayanan; K. Thangavel πŸ“‚ Article πŸ“… 2002 πŸ› Elsevier Science 🌐 English βš– 203 KB

Cassava starch owing to its low cost, easy extractability, high viscosity, bland taste, neutral flavour and easy degradation finds extensive use in food, feed and industrial sector. Settling is a prime unit operation in cassava processing where the extracted starch is separated from its aqueous susp