Engineering Properties of Different Commercial Grades of Sago (Sabudana)
T. Krishnakumar, M. S. Sajeev, Saravanan Raju, Namrata A. Giri, Chintha Pradeepika, V. Senthil Kumaran & Venkatraman Bansode · Current Journal of Applied Science and Technology · 2019
Sago is a traditional food product of India made exclusively from fresh wet cassava starch. The engineering properties of different commercial grades of sago, developed by roasting and steaming process were investigated. The physical properties (moisture content, size, shape (sph...
Open access
Research Article
10.9734/cjast/2019/v38i330358