Gelatinisation and Liquefaction of Cassava Flour: Effect of Temperature, Substrate and Enzyme Concentrations

Starch ‐ Stärke

Volumn 40, Issue 8, 1988, Pages 300-302

  Vijayagopal, K ^a   Balagopalan, C ^b   Moorthy, S N ^b  

^a Yuksome Breweries Ltd ^*  (India)

^b CENTRAL TUBER CROPS RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84989103424     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.19880400807     Document Type: Article

References (9)

1. PRODUCTION OF GLUCOSE FROM TAPIOCA (CASSAVA STARCH) AND FARINHA DE MANDIOCA (CASSAVA MEAL)
2. Processing of Cassava to Produce Ethanol – Effect of Raw Material Preparation