Cassava Pectin and Textural Attributes of Cooked gari (<em>eba</em>) and fufu Dough
The textural attributes of cooked gari (eba) and fufu dough may be affected by the pectin content of the cassava roots; thus, exploring the interaction between pectin and the texture attributes of processed products such as gari and fufu may assist the processors and consumers of the product. The pe...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2023
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/85583 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!