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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–...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2020
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| 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 |