Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends

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 composition...

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Detalles Bibliográficos
Autores principales: Oladunmoye, Olufunmilola O, Aworh, Ogugua C, Maziya-Dixon, Bussie, Erukainure, Ochuko L, Elemo, Gloria N
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wiley Periodicals Inc 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959959/
https://www.ncbi.nlm.nih.gov/pubmed/24804071
http://dx.doi.org/10.1002/fsn3.83

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959959/
https://www.ncbi.nlm.nih.gov/pubmed/24804071
http://dx.doi.org/10.1002/fsn3.83

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