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Pear distillates: influence of the raw material used on final quality

✍ Scribed by L. García-Llobodanin; M. Ferrando; C. Güell; F. López

Publisher
Springer
Year
2008
Tongue
English
Weight
408 KB
Volume
228
Category
Article
ISSN
0044-3026

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Thirteen cultivars of cassava (Manihot esculenta Crantz) were used to obtain chips by deep frying slices of fresh cassava ¯esh in palm oil. The cultivars were representative of three different levels of four major characteristics (water, cyanide, starch and amylose content) in parenchyma. The effect