Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, S...

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Detalles Bibliográficos
Autores principales: Nilusha, R. A. T., Jayasinghe, J. M. J. K., Perera, O. D. A. N., Perera, P. I. P., Jayasinghe, C. V. L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8674075/
https://www.ncbi.nlm.nih.gov/pubmed/34926679
http://dx.doi.org/10.1155/2021/6064545

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8674075/
https://www.ncbi.nlm.nih.gov/pubmed/34926679
http://dx.doi.org/10.1155/2021/6064545

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