Process-Induced Modifications on Quality Attributes of Cassava (<i>Manihot esculenta</i> Crantz) Flour
Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (<i>Manihot esculenta</i> Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into ferm...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/d55222bd773446a9ab2533178bb72ee2 |
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