يعرض 1 - 4 نتائج من 4 نتيجة بحث عن '"Cassava flour"', وقت الاستعلام: 0.82s تنقيح النتائج
  1. 1
    Effect of varietal differences on chemical and pasting properties of composite wheat-cassava flours produced from low postharvest physiologically deteriorated cassava roots (Manihot esculenta Crantz)

    المؤلفون: Alimi, John Praise, Ahemen, Samuel Aondoaver, Alimi, Janet Omolola, Iluebbey, Peter Oshiapi

    المصدر: Croatian journal of food science and technology
    Volume 15
    Issue 1

    مصطلحات موضوعية: composite wheat-cassava flour, pasting properties, chemical composition, postharvest physiological deterioration, flour blend

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______951::688702f8a4f6c2e65f2b98a84c7c6676
    https://hrcak.srce.hr/file/438492

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  2. 2
    Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

    المؤلفون: Zainab Opeyemi Adegboye, A. A. Olapade

    المصدر: Croatian Journal of Food Science and Technology, Vol 10, Iss 2, Pp 220-225 (2018)
    Croatian journal of food science and technology
    Volume 10
    Issue 2

    مصطلحات موضوعية: lcsh:Food processing and manufacture, lcsh:TP368-456, Chemistry, fungi, food and beverages, Sensory system, General Medicine, Food science, high quality cassava flour, cowpea flour, composite flour, fried chips, chemical properties

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1f3459eb9771f7e3bf875f14b1bcc2f
    https://doi.org/10.17508/cjfst.2018.10.2.11

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  3. 3
    مورد إلكتروني
    Effect of varietal differences on chemical and pasting properties of composite wheat-cassava flours produced from low postharvest physiologically deteriorated cassava roots (Manihot esculenta Crantz)

    المصدر: Croatian journal of food science and technology; ISSN 1847-3466 (Print); ISSN 1848-9923 (Online); Volume 15; Issue 1

    مصطلحات الفهرس: composite wheat-cassava flour;pasting properties;chemical composition;postharvest physiological deterioration;flour blend, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

    URL: https://hrcak.srce.hr/304134
    https://hrcak.srce.hr/file/438492
    info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2023.15.1.09

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  4. 4
    مورد إلكتروني
    Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

    المصدر: Croatian journal of food science and technology; ISSN 1847-3466 (Print); ISSN 1848-9923 (Online); Volume 10; Issue 2

    مصطلحات الفهرس: high quality cassava flour; cowpea flour; composite flour; fried chips; chemical properties, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

    URL: https://hrcak.srce.hr/210843
    https://hrcak.srce.hr/file/308838
    info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2018.10.2.11

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