Changes in structural and functional characteristics of cassava flour by additive complexations stimulated by hydrothermal conditions
| Autor: | Dudu, Olayemi E., Ma, Ying, Olurin, Taiwo O., Oyedeji, Ajibola B., Oyeyinka, Samson A., Ogungbemi, Jessica W. |
|---|---|
| Zdroj: | In Food Bioscience October 2021 43 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect