Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates
Nutritional properties of fortified cassava flour produced from co-processing of modified cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content, swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified cassava flour samples...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Proceedings |
| Language: | English English |
| Published: |
American Institute of Physics Inc.
2016
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/34981/2/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/34981/1/FULLTEXT.pdf https://eprints.ums.edu.my/id/eprint/34981/ https://aip.scitation.org/doi/abs/10.1063/1.4953504 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|