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

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

Show other versions (1)

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...

Fuld beskrivelse

Saved in:
Bibliografiske detaljer
Hovedforfatter: Ogunsua, A.O.
Format: Inaugural Lecture
Sprog:engelsk
Udgivet: Obafemi Awolowo University Press 2012
Fag:
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 adgang:http://localhost:8080/xmlui/handle/123456789/3157
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Internet

http://localhost:8080/xmlui/handle/123456789/3157

Lignende værker