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...
Sparad:
| Huvudupphovsman: | |
|---|---|
| Materialtyp: | Inaugural Lecture |
| Språk: | engelska |
| Publicerad: |
Obafemi Awolowo University Press
2012
|
| Ämnen: | |
| Länkar: | http://localhost:8080/xmlui/handle/123456789/3157 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|
Lägg till första kommentaren!