Effects of processing procedures and cultivar on the properties of cassava flour and starch
The aim of this research was to widen the knowledge of the physicochemical properties of cassava starch and flour and to understand the factors which influence their functional characteristics, including both genetic and environmental effects as well as processing procedures. A range of chemical and...
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University of Nottingham
1996
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321395 |