Artigo · Revista · 2021

Changes in structural and functional characteristics of cassava flour by additive complexations stimulated by hydrothermal conditions

Olayemi Eyituoyo Dudu, Ying Ma, Taiwo O. Olurin, Ajibola Bamikole Oyedeji, Samson Adeoye Oyeyinka, Jessica W. Ogungbemi

Food Bioscience

• Acesso fechado
• Internacional · 3 países

Ir para a editora10.1016/j.fbio.2021.101289