✦ LIBER ✦

Texture and Microstructure of Cassava (Manihot esculenta Crantz) Flour Extrudate

✍ Scribed by N. BADRIE; W.A. MELLOWES

Book ID: 108816937
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 908 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb04762.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Cassava (Manihot esculenta Crantz) Flour

Cassava (Manihot esculenta Crantz) Flour Fortification with Soy Flour

✍ J. L. COLLINS; C. R. TEMALILWA 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 552 KB

Soybean Flour/Oil and Wheat Bran Effects

Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate

✍ N. BADRIE; W.A. MELLOWES 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 554 KB

Cassava Starch or Amylose Effects on Cha

Cassava Starch or Amylose Effects on Characteristics of Cassava (Manihot esculenta Crantz) Extrudate

✍ N. BADRIE; W.A. MELLOWES 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 673 KB

Textural changes during cooking of cassa

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

✍ Adelaide Beleia; Fabio Yamashita; Sandra R de Moraes; César A da Silveira; Lília 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 89 KB

Lipids of cassava tubers (Manihot escule

Lipids of cassava tubers (Manihot esculenta crantz)

✍ B. J. F. Hudson; A. O. Ogunsua 📂 Article 📅 1974 🏛 John Wiley and Sons 🌐 English ⚖ 372 KB

## Abstract The flour from cassava tubers contains about 2.5% of lipids, of which only half is extractable with conventional solvent systems. Extractable lipids are mainly polar in character, the principal group of components being galactosyl diglycerides. A new galactolipid, tetragalactosyl diglyc

The lipids of young cassava (Manihot esc

The lipids of young cassava (Manihot esculenta, Crantz) leaves

✍ Hun-Teik Khor; Hui-Ling Tan 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 295 KB