Effect of Accelerated Retting Process on Physiochemical and Pasting Properties of Cassava (Manihot esculenta Crantz) Flours
Nardis Nkoudou Ze, Robert Ndjouenkeu & Jean Justin Essia Ngang · Asian Food Science Journal · 2020
Aims: To compare the physicochemical (water, total titratable acid, amylose and amylopectin contents), functional (swelling and solubility powers) and pasting characteristics of cassava flour retted in two different ways. Study Design: Flours were produced from two cassava cultiv...
Open access
Research Article
10.9734/afsj/2020/v15i430160