Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour
The increasing use of high-quality cassava flour (HQCF) for the baking of food products makes it imperative to improve its antioxidant and pasting attributes. Therefore, the phenolics composition, antioxidant and pasting properties of HQCF substituted with 10% and 20% Brachystegia eurycoma seed flou...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Galati University Press
2019-01-01
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Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
Subjects: | |
Online Access: | http://www.ann.ugal.ro/tpa/Anale%202019/vol%201/1.%20Irondi%20et%20al.pdf |