Thermal, Pasting, and Hydration Properties of Flour from Novel Cassava Cultivars for Potential Applications in the Food Industry
Cassava root flours from five different cultivars (C-MSAF2, C-P4/10, C-P98/0505, C-P98/0002, and C-UKF8) were studied for their potential application in the food industry. Proximate composition, functional, thermal, and pasting properties were investigated. Cassava flours were high in carbohydrates...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2022-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2022-0019 |