Assessment of underutilized starchy roots and tubers for their applications in the food industry
Physico-chemical properties of starch and flour (high viscosity) isolated from tubers and roots of Taro, Yam and sweet potato commercially available in Australia and traditionally produced in Indonesia. Features of their application in the food industry.
| Рубрика | Кулинария и продукты питания |
| Предмет | Food industry |
| Вид | книга |
| Язык | английский |
| Прислал(а) | Aprianita |
| Дата добавления | 21.02.2015 |
| Размер файла | 3,7 M |
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