THE EFFECTS OF PROCESSING ON THE QUALITY OF CASSAVA FLOUR

被引：0
|
作者：
CRUZ, R
DEPAIVA, JD
SOARES, NDF
机构：
来源：
ARQUIVOS DE BIOLOGIA E TECNOLOGIA | 1992年 / 35卷 / 02期
关键词：
CASSAVA FLOUR; QUALITY CONTROL;
D O I：
暂无
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Six cassava cultivars, namely Branca de Santa Catarina, Cacau Rosa, Glone Cepel 183, Iracema, Pao do Chile e Tiririca we re studied for good quality flour production. With the exception of Pao do Chile, the rest demonstrated good results, with Cacau Rosa ranking the best. The industrial flour yield registered a mean of 31,48% and reduced Hydrogen Cyanide (HCN) to tolerable levels, independent of the cultivar. The flour was classified as white, dry, fine sub-group and type no 1.
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收藏
页码：265 / 276
页数：12
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