High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composit...
Enlace original:
https://cgspace.cgiar.org/handle/10568/76116
Oladunmoye, O.
,
Aworh, O.
,
Maziya-Dixon, B.B.
,
Erukainure, O.
,
Elemo, G.N.
,
[Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends]
,
Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends
