Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C. Optimisation using the response surface methodology showed ash (0.79–4.42%) and crude fibre (2.77–...

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Detalles Bibliográficos
Autores principales: Udoro, Elohor Oghenechavwuko, Anyasi, Tonna Ashim, Jideani, Afam I. O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7533757/
https://www.ncbi.nlm.nih.gov/pubmed/33062665
http://dx.doi.org/10.1155/2020/7234372

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7533757/
https://www.ncbi.nlm.nih.gov/pubmed/33062665
http://dx.doi.org/10.1155/2020/7234372

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