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Tropical Science
Volumn 38, Issue 4, 1998, Pages 220-223
Optimum conditions for cooking attieke
Author keywords

Attieke; Cassava; Moisture; PH; Steam cooking; Temperature; Time
Indexed keywords

EID: 0031797354     PISSN: 00413291     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (3)
References (4)
  • 1
    • 0029168915 scopus 로고
    • Optimization of traditional fermentation of cassava
    • Aboua F. (1995) Optimization of traditional fermentation of cassava. Tropical Science 35, 68-75.
    • (1995) Tropical Science , vol.35 , pp. 68-75
    • Aboua, F.1
  • 2
    • 84989012039 scopus 로고
    • Stabilization of paste viscosity of cassava starch by heat-moisture treatment
    • Emilia A.T. (1993) Stabilization of paste viscosity of cassava starch by heat-moisture treatment. Starch/Starke 45, 131-135.
    • (1993) Starch/Starke , vol.45 , pp. 131-135
    • Emilia, A.T.1
  • 3
    • 0001874665 scopus 로고
    • Heat-moisture treatment of starches II. Functional properties and baking potential
    • Lorenz K. and Kulp K. (1981) Heat-moisture treatment of starches II. Functional properties and baking potential. Cereal Chemistry 58, 49-52.
    • (1981) Cereal Chemistry , vol.58 , pp. 49-52
    • Lorenz, K.1    Kulp, K.2
  • 4
    • 0001847503 scopus 로고
    • Heat-moisture treatment of starch
    • Sair I. (1967) Heat-moisture treatment of starch. Cereal Chemistry 40, 8-12.
    • (1967) Cereal Chemistry , vol.40 , pp. 8-12
    • Sair, I.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.