Dietary fibres from cassava residue: Physicochemical and enzymatic improvement, structure and physical properties
In this study, an physico-chemical method and enzymatic improvement were used to extract cassava dietary fiber from cassava residue. α-amylase, glucoamylase, lipase, and protease were added to the physically comminuted cassava residue to remove starch, fat, and protein. Then, with the aid of ultraso...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIP Publishing LLC
2018-10-01
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| Series: | AIP Advances |
| Online Access: | http://dx.doi.org/10.1063/1.5054639 |