Open AccessEffect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products
Author(s) -
C. R. Abah,
C. N. Ishiwu,
J. E. Obiegbuna,
Emeka Felix Okpalanma,
C. S. Anarado
Publication year - 2021
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2021/v20i630305
Subject(s) - food science , proximate , amylopectin , amylose , rice flour , chemistry , wheat flour , chemical composition , mathematics , starch , raw material , organic chemistry