Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates
Nutritional properties of fortified cassava flour produced from co-processing of modified cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content, swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified cassava flour samples...
| Main Authors: | , , , |
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| Format: | Proceedings |
| Language: | English English |
| Published: |
American Institute of Physics Inc.
2016
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/34981/2/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/34981/1/FULLTEXT.pdf |