A Biochemist's Adventure into the Processing and Preservation of Foods

A Biochemist's Adventure into the Processing and Preservation of Foods

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Several workers in these institutions carried out investigations aimed at incorporating cassava starch into bread. With cassava starch this does not present a serious problem, but bread qualities deteriorate with the addition of about 10% cassava flour. Cassava flour differs from cassava starch in t...

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מידע ביבליוגרפי
מחבר ראשי:	Ogunsua, A.O.
פורמט:	Inaugural Lecture
שפה:	אנגלית
יצא לאור:	Obafemi Awolowo University Press 2012
נושאים:	Cassava flour Cassava starch Cassava products Cassava tuber Wheat flour Sorghum malt Cyanogenetic glycoside residue Oilseeds Periwinkle Bulk fermentation process Mechanical dough development Activated dough development
גישה מקוונת:	http://localhost:8080/xmlui/handle/123456789/3157
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

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A biochemist's adventure into the processing and preservation of foods
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