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
Eggleston, G.
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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
