Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves

Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a...

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Detalles Bibliográficos
Autores principales: Lima, Elaine C S, Feijo, Márcia B S, Freitas, Maria C J, dos Santos, Edna R, Sabaa-Srur, Armando U O, Moura, Luciana S M
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967768/
https://www.ncbi.nlm.nih.gov/pubmed/24804041
http://dx.doi.org/10.1002/fsn3.16

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967768/
https://www.ncbi.nlm.nih.gov/pubmed/24804041
http://dx.doi.org/10.1002/fsn3.16

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