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
Вид книга
Язык английский
Дата добавления 21.02.2015
Размер файла 3,7 M

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