Autor:
Baah, F.D.
Oduro, I.
Ellis, W.O.
The study was carried out to establish the proportions of cassava and sweetpotato flours that would produce good quality pasta, in composite with wheat flour. Up to 50% sweetpotato and cassava flour substitutions were made. Two varieties each of cassava (Abasafitaa and Afisiafi) and sweetpotato (...
Enlace original:
https://cgspace.cgiar.org/handle/10568/96577
Baah, F.D.
,
Oduro, I.
,
Ellis, W.O.
,
[Evaluation of the suitability of cassava and sweetpotato flours for pasta production]
,
Evaluation of the suitability of cassava and sweetpotato flours for pasta production
