The effects of steaming (10min, 20min and 30min) on the properties of sour cassava starch bread were evaluated. Properties examined include pH, moisture content, protein, ash, starch, sugar, amylose content and sensory analysis. Amylose content ranged between (14.04-15.73%), Amylopectin ranged be...
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https://cgspace.cgiar.org/handle/10568/81294
Adegunwa, M.O.
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Edema, M.O.
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Sanni, L.O.
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Maziya-Dixon, B.B.
,
[Proximate composition and physical properties of steamed sour cassava starch bread]
,
Proximate composition and physical properties of steamed sour cassava starch bread
