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Effect of Fermentation, Blanching, and Drying Temperature on the Fuctional and Chemical Properties of Cassava Flour

✍ Scribed by Udensi, E.A.; Ukozor, A.U.C.; Ekwu, F.C.

Book ID
120167322
Publisher
Taylor and Francis Group
Year
2005
Tongue
English
Weight
173 KB
Volume
8
Category
Article
ISSN
1094-2912

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Effect of acid treatments and drying pro
Effect of acid treatments and drying processes on physico-chemical and functional properties of cassava starch
✍ Plata-Oviedo, Manuel; Camargo, Celina πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 348 KB πŸ‘ 2 views

The e †ects of acid treatments (HCl or organic acids) and drying processes (oven or sun) on the physico-chemical and functional properties of cassava starch have been studied. The objective was to obtain modiÐed starches with expansion properties similar to those of sun dried fermented cassava starc