Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
Amanda Cazzaniga, Sandra Liliana Hase, María M. Brousse, Andrés R. Linares
Topics & Concepts
Absorption of waterFood scienceWheat flourRetrogradation (starch)Materials scienceTexture (cosmology)ChemistryExtrusionMathematicsAmyloseComposite materialStarchImage (mathematics)Computer scienceArtificial intelligenceFood composition and propertiesCassava research and cyanideFood and Agricultural Sciences