The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/90335
Adegunwa, M.O.
,
Sanni, L.O.
,
Maziya-Dixon, B.B.
,
[Effects of fermentation length and varieties on the pasting properties of sour cassava starch]
,
Effects of fermentation length and varieties on the pasting properties of sour cassava starch
