Functional, Physical and Rheological Properties of Composite Cassava-Wheat Flour Produced from Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)
J. P. Alimi, S. A. Ahemen, J. O. Alimi & P. O. Iluebbey · Asian Food Science Journal · 2021
The functional, rheological and color (physical) properties of flours are quality attributes determining the usage, suitability and organoleptic characteristics of flours meant for industrial (baking and confectionery) application. This study investigated the functional, physical...
Open access
Research Article
10.9734/afsj/2021/v20i1030362