Physicochemical Changes in Cassava Starch and Flour Associated With Fermentation: Effect on Textural Properties
- 1 January 1995
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 47 (3) , 86-91
- https://doi.org/10.1002/star.19950470303
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERSJournal of Texture Studies, 1991
- Optimization of cassava fermentation for fufu production: effects of single starter culturesJournal of Applied Bacteriology, 1990
- α‐D‐Polyglucane‐Iodine ComplexesStarch ‐ Stärke, 1990
- Changes in the nutritional quality of fermented cassava tuber mealJournal of Agricultural and Food Chemistry, 1984
- Studies on the microbiology of cassava retting for foo‐foo productionJournal of Applied Bacteriology, 1984
- The effects of simple processing on the cyanide content of cassava chipsInternational Journal of Food Science & Technology, 1978
- Changes in the hydrocyanic acid concentration during traditional processing of cassava into ‘gari’ and ‘lafun’Food Chemistry, 1978
- EFFECTS OF CONCENTRATION ON THE VISCOSITY PROFILE OF CASSAVA STARCH PASTES DURING THE COOKING‐COOLING PROCESSJournal of Texture Studies, 1975
- The Characterization of Starch and Its Components. Part 6. A Critical Comparison of the Estimation of Amylose‐Content by Colorimetric Determination and Potentiometric Titration of the Iodine‐ComplexStarch ‐ Stärke, 1974
- The Separation and Quantitative Estimation of Amylose and Amylopectin in Potato StarchJournal of the American Chemical Society, 1943