Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking
Cassava (Manihot esculenta Crantz) is one of the most important staple crops worldwide. However, cassava flour has major drawback of its poor protein content. Studies have shown that the additions of other ingredients like legumes flour and protein concentrate could improve the physicochemical prope...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | 英語 英語 |
| 出版事項: |
2020
|
| 主題: | |
| オンライン･アクセス: | https://eprints.ums.edu.my/id/eprint/43012/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/43012/2/FULLTEXT.pdf |