Results 141 to 150 of about 7,639 (213)

Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences [PDF]

open access: yes, 2019
Fritters are flour-based snacks made from wheat flour, but a cheaper alternative is needed in a developing economy, such as Zambia, owing to the high cost of wheat.
Chileshe, P.   +5 more
core  

Cassava flour and starch : progress in research and development

open access: yes, 1996
Ce document rassemble les résultats les plus récents des programmes de recherche en cours relatif à l'amidon et à la farine de manioc. Ce congrès montre entre autre l'intérêt scientifique croissant pour la transformation du manioc et son importance socioéconomique dans les pays en développement.
Dufour, D.L., O'Brien, G.M., Best, R.
openaire   +1 more source

(A Study Cassava Flour Substitution for Wheat Flour in Istants Noodle Processing

open access: yes, 1991
The research was aimed at studying the substitution rate of cassava flour for wheat flour in the production of instants noodle.The preliminary study was conducted to find out the suitable rate of cassava flour substitution.The following percentages were ...
Ridwan, I. N. (Indra)   +4 more
core  

The Effect of Various Types of Polymeric Packaging Materials on the Quality of Copioba Cassava Flour. [PDF]

open access: yesMaterials (Basel)
Carvalho AL   +5 more
europepmc   +1 more source

Use of low cost near-infrared spectroscopy, to predict pasting properties of high quality cassava flour. [PDF]

open access: yesSci Rep
Abubakar M   +12 more
europepmc   +1 more source

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