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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Bibliographic Details
Main Author: Ogunsua, A.O.
Format: Inaugural Lecture
Language:English
Published: Obafemi Awolowo University Press 2012
Subjects:
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
Online Access:http://localhost:8080/xmlui/handle/123456789/3157
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