Thermal, Pasting, and Hydration Properties of Flour from Novel Cassava Cultivars for Potential Applications in the Food Industry

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Open Access

|Dec 2022

Authors

Department of Biotechnology and Food Technology, Durban University of Technology (DUT)

Department of Biotechnology and Food Technology, Durban University of Technology (DUT)

Department of Biotechnology and Food Technology, Durban University of Technology (DUT)

Agricultural Research Council-Vegetable, Industrial and Medicinal Plants, Pretoria, South Africa

Department of Biotechnology and Food Technology, Durban University of Technology (DUT)

DOI: https://doi.org/10.2478/aucft-2022-0019 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 237 - 248

Submitted on: Aug 27, 2022

Accepted on: Nov 10, 2022

Published on: Dec 30, 2022

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

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© 2022 Zikhona Nyawose, Depika Dwarka, Adarsh Kumar Puri, Michael Bairu, John Mellem, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.