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

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

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
By:
Open Access
|Dec 2022

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DOI: https://doi.org/10.2478/aucft-2022-0019 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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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 times per year
Keywords:
flour,
pasting properties,
landrace
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 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.

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