Autor:
Romuli, S.
Abass, A.
Müller, Joachim
Particle characteristics are crucial knowledge to improve the process chain of cassava flour. Wet and dry grits, as the intermediate products, were investigated in this study. With respect to particle size, wet grits were predominately (66.7%) obtained between mesh size 0.50 and 1.00 mm, while dr...
Enlace original:
https://cgspace.cgiar.org/handle/10568/75753
Romuli, S.
,
Abass, A.
,
Müller, Joachim
,
[Physical properties of cassava grits before and after pneumatic drying]
,
Physical properties of cassava grits before and after pneumatic drying
