Cassava Flour and Cassava Starch as Ingredients in Extruded Foods PDF Download
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Author: Neil A. E. Rawlins
Publisher:
ISBN:
Category : Cassava as food
Languages : en
Pages : 168
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Book Description
Author: Neil A. E. Rawlins
Publisher:
ISBN:
Category : Cassava as food
Languages : en
Pages : 168
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Book Description
Author: D. Dufour
Publisher: CIAT
ISBN: 9589439888
Category : Cassava
Languages : en
Pages : 413
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Book Description
Author: Peter Oneka Mugisha
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: B. S. KAMEL AND C. E. STAUFFER
Publisher: Springer
ISBN: 1489972560
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
Author: Patel Jinralkumar Rajeshbhai
Publisher:
ISBN:
Category :
Languages : en
Pages : 159
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Book Description
Author: Harish K. Sharma
Publisher: John Wiley & Sons
ISBN: 1118992741
Category : Technology & Engineering
Languages : en
Pages : 648
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Book Description
Roots 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
ISBN: 9781312939
Category :
Languages : en
Pages : 56
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Book Description
Author: Ch Mercier
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 488
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Book Description
Engineering 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
ISBN: 0849398495
Category : Food
Languages : en
Pages : 938
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Book Description
Author: Jean S. Ingram
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 44
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Book Description
On prend de plus en plus conscience de la necessite d'une normalisation sur le plan national et international des produits de transformation du manioc pour le commerce international. Ce rapport recapitule les informations dont on dispose actuellement sur les normes existantes, a la fois officielles et autres, concernant les produits du manioc et on y discute les parametres de qualite qui y sont lies.
