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Journal Article 1992

Autor: Eggleston, G. Omoaka, P.E. Ihedioha, D.O.

Egg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified with 200 g kg−1 soya flour. All the additives increased the amount of air entrapped in the cassava batters at the mixing stage, as indicated by their lower batter densities. The lo...

Enlace original: https://cgspace.cgiar.org/handle/10568/98711

Investigación en Agricultura
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Eggleston, G. ,  Omoaka, P.E. ,  Ihedioha, D.O. ,  [Development and evaluation of products from cassava flour as new alternatives to wheaten breads] ,  Development and evaluation of products from cassava flour as new alternatives to wheaten breads

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