Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast
Among tuber commodities, cassava is the most easily damaged and has a short shelf life. Flour is an intermediate product that can extend the shelf life of cassava and expand its utilization. In Indonesia, cassava flour is the local flour with the most potential for use as a substitute for wheat in v...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000559 |
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