A Biochemist's Adventure into the Processing and Preservation of Foods
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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| フォーマット: | Inaugural Lecture |
| 言語: | 英語 |
| 出版事項: |
Obafemi Awolowo University Press
2012
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| オンライン･アクセス: | http://localhost:8080/xmlui/handle/123456789/3157 |
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