Blending of Acetylated Cassava Starch, Cassava Flour and Wheat Flour for Composite in Bread Making
C. I. Owuamanam, C. C. Ogueke, N. C. Ihediohanma, G. C. Omeire & C. O. Omeni · Current Journal of Applied Science and Technology · 2015
Chemical modification of cassava starch was carried out by acetylation and the resultant modified cassava starch was blended with high quality cassava flour and wheat flour as composites for bread production. High quality cassava flour (HQCF) and cassava starch were produced from...
Open access
Research Article
10.9734/BJAST/2015/14309