Cassava bagasse flour: byproduct utilization and comparison with cassava starch
The production of cassava (Manihot esculenta Crantz) starch generates cassava bagasse, which is the fibrous residue from the root. Due to its economic, physical, chemical, nutritional and technological importance, this study aimed at developing a flour from cassava bagasse, evaluating its properties...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Goiás
2013-12-01
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| Series: | Pesquisa Agropecuária Tropical |
| Subjects: | |
| Online Access: | https://www.revistas.ufg.br/pat/article/view/23381 |