Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes ( Manihot esculenta Crantz ) of β-carotene-enriched roots
Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes ( Manihot esculenta Crantz ) of β-carotene-enriched roots
Authors
Keywords
Cassava roots, High quality cassava flour, Chemical properties, Cassava processing, Pasting properties
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