Cassava Flour and Cassava Starch as Ingredients in Extruded Foods
Author: Neil A. E. Rawlins
Publisher:
Published: 1986
Total Pages: 168
ISBN-13:
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Author: Neil A. E. Rawlins
Publisher:
Published: 1986
Total Pages: 168
ISBN-13:
DOWNLOAD EBOOKAuthor: D. Dufour
Publisher: CIAT
Published: 1996
Total Pages: 413
ISBN-13: 9589439888
DOWNLOAD EBOOKAuthor: Peter Oneka Mugisha
Publisher:
Published: 2013
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Patel Jinralkumar Rajeshbhai
Publisher:
Published: 2012
Total Pages: 159
ISBN-13:
DOWNLOAD EBOOKAuthor: C. Balagopalan
Publisher: CRC Press
Published: 2018-01-18
Total Pages: 219
ISBN-13: 1351078887
DOWNLOAD EBOOKCassava (Manihot esculenta Crantz) is the staple food of more than 300 million people in the world. Though cassava is utilized in a variety of ways, scientific books of any category written on the postharvest aspects of cassava are relatively few. The effect of this paucity was strikingly felt during recent years. This was one of the impelling reasons behind the present venture which, it is hoped, will stimulate other publications on this neglected crop.
Author:
Publisher: IITA
Published:
Total Pages: 56
ISBN-13: 9781312939
DOWNLOAD EBOOKAuthor: Harish K. Sharma
Publisher: John Wiley & Sons
Published: 2016-08-24
Total Pages: 648
ISBN-13: 1118992741
DOWNLOAD EBOOKRoots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.
Author:
Publisher: IITA
Published: 2005
Total Pages: 108
ISBN-13: 9789781312489
DOWNLOAD EBOOKAuthor: Ch Mercier
Publisher:
Published: 1989
Total Pages: 488
ISBN-13:
DOWNLOAD EBOOKEngineering Aspects of Food Extruders. Instrumentation for Extrusion Processes. Extrusion Plant Design. Extrusion Cooking, Modeling, Control, and Optimization. Extrusion Cooking of Starch and Starchy Products. Color. Flavor Formation and Retention During Extrusion. Nutritional Properties of Extruded Food Products. Extrusion Foods and Food Safety.
Author: Yiu H. Hui
Publisher: CRC Press
Published: 2006
Total Pages: 938
ISBN-13: 0849398495
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