𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Textural changes during cooking of cassava (Manihot esculenta Crantz) roots

✍ Scribed by Adelaide Beleia; Fabio Yamashita; Sandra R de Moraes; César A da Silveira; Lílian A Miranda

Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
89 KB
Volume
84
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Estimation of starch and total fermentab
Estimation of starch and total fermentables content in storage roots of cassava (Manihot esculenta Crantz.)
✍ Brian A. Keating; John P. Evenson; Alan R. Breen 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 486 KB 👁 1 views

## Abstract The relationships between the percentage of dry matter (DM), specific gravity, percentage of starch and percentage of total fermentables in cassava storage roots have been examined in detail. The results confirm the findings of earlier workers that specific gravity can provide a reliabl

Moisture stress during growth affects th
Moisture stress during growth affects the breadmaking and gelatinisation properties of cassava (Manihot esculenta Crantz) flour
✍ Defloor, I; Swennen, R; Bokanga, M; Delcour, J A 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 285 KB 👁 2 views

Breadmaking quality (judged by the regularity of the crumb) of cassava (in cassava Ñour/defatted soy Ñour/glyceryl monostearate recipes (80/20/3, w/w), Cereal Chem 68 323È327 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