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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Inaugural Lecture |
| 语言: | 英语 |
| 出版: |
Obafemi Awolowo University Press
2012
|
| 主题: | |
| 在线阅读: | http://localhost:8080/xmlui/handle/123456789/3157 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
成为第一个发表评论!