Open AccessA comparative study of the starch pasting properties of unprocessed and processed cassava (<i>Manihot esclenta</i>) plantain (<i>Musa paradisiaca</i>) and banana (<i>Musa spenlium</i>) flours
Author(s) -
Francisca I. Bassey,
Miranda I. Dosunmu
Publication year - 2004
Publication title -
global journal of pure and applied sciences.
Language(s) - English
Resource type - Journals
ISSN - 1118-0579
DOI - 10.4314/gjpas.v9i4.16058
Subject(s) - steeping , musa × paradisiaca , food science , starch , musaceae , boiling , banana peel , roasting , musa acuminata , viscosity , manihot , chemistry , manihot esculenta , starch gelatinization , horticulture , materials science , biology , organic chemistry , composite material