Quality cassava flour

Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, E. F. Okpalanma & C. S. Anarado · Asian Food Science Journal · 2021

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was...