Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties
Saved in:
| Published: |
2015
|
|---|---|
| Online Access: | http://hdl.handle.net/10872/12853 |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties
- Functional and chemical properties of native and modified starch of musaceous, variety (Musa ABB).
- Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
- Determination of Asphaltene and Resin Content in VenezuelanCrude Oils by Using Fluorescence Spectroscopy and Partial Least Squares Regression
- Determination of total, soluble and insoluble dietary fibre in two new varieties of Phaseolus vulgaris L. using chemical and enzymatic gravimetric methods
- Determination of total, soluble and insoluble dietary fibre in two new varieties of Phaseolus vulgaris L. using chemical and enzymatic gravimetric methods
- Dietary fiber analysis of cassava using gravimetric methods
