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The influence of raw materials composition on the properties of fired clay products

✍ Scribed by N.N. Kruglitsky; B.M. Datsenko; B.I. Moroz


Publisher
Elsevier Science
Year
1985
Tongue
English
Weight
159 KB
Volume
11
Category
Article
ISSN
0272-8842

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Thirteen cultivars of cassava (Manihot esculenta Crantz) were used to obtain chips by deep frying slices of fresh cassava Β―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