Technical note: Predicting quality of cassava products with the aid of chemical and rheological properties
- 1 August 1981
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 16 (4) , 447-450
- https://doi.org/10.1111/j.1365-2621.1981.tb01837.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Effect of processing on ascorbic acid in different varieties of cassava (Manihot esculenta, Crantz)International Journal of Food Science & Technology, 1979
- Changes in the hydrocyanic acid concentration during traditional processing of cassava into ‘gari’ and ‘lafun’Food Chemistry, 1978
- Changes in quality of cassava roots during storageInternational Journal of Food Science & Technology, 1976
- Changes in the carbohydrate constituents of cassava root‐tuber (Manihot utilissima pohl) during growthJournal of the Science of Food and Agriculture, 1972
- The relation of physical properties and chemical composition to mealiness in the potato. I. Physical propertiesAmerican Journal of Potato Research, 1957
- The Separation and Quantitative Estimation of Amylose and Amylopectin in Potato StarchJournal of the American Chemical Society, 1943