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Physicochemical Properties and Starch Granular Characteristics of Flour from Various Manihot Esculenta (Cassava) Genotypes

โœ Scribed by L.L. Niba; M.M. Bokanga; F.L. Jackson; D.S. Schlimme; B.W. Li

Book ID
108823428
Publisher
Institute of Food Technologists
Year
2002
Tongue
English
Weight
461 KB
Volume
67
Category
Article
ISSN
0022-1147

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## Abstract The breadmaking potential of cassava flour (in cassava flour/defatted soya flour/glyceryl monostearate recipes (80:20:3, w/w)) prepared from 10 IITA cassava genotypes harvested at the International Institute of Tropical Agriculture (IITA) at 6, 9, 12, 15 and 18 months after planting, wa