Improving the bread-making potential of cassava sour starch

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dc.creatorDufour, D.L.
dc.creatorLarsonneur, S
dc.creatorAlarcón Morante, F.
dc.creatorBrabet, C
dc.creatorChuzel, Gérard
dc.date1996
dc.date2015-01-28T14:17:03Z
dc.date2015-01-28T14:17:03Z
dc.date.accessioned2026-06-27T14:37:15Z
dc.identifierhttps://hdl.handle.net/10568/54845
dc.identifier.urihttp://hdl.handle.net/123456789/83447
dc.languageen
dc.publisherCentro Internacional de Agricultura Tropical (CIAT). Montpellier, FR : Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Départment des Systèmes Agroalimentaires et Ruraux
dc.rightsOpen Access
dc.sourceDufour, Dominique L.; Larsonneur, S.; Alarcón Morante, Freddy; Brabet, Catherine; Chuzel, Gérard. 1996. Improving the bread-making potential of cassava sour starch. In: Dufour, Dominique; O`Brien, Gerard M.; Best, Rupert (eds.). Cassava flour and starch: Progress in research and development. Centro Internacional de Agricultura Tropical (CIAT). Montpellier, FR : Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Départment des Systèmes Agroalimentaires et Ruraux, Cali, CO. p. 133-142. (CIAT publication no. 271)
dc.subjectmanihot esculenta
dc.subjectstarch
dc.subjectbreadmaking
dc.subjectdaylight
dc.subjectchemicophysical properties
dc.subjectrheological properties
dc.subjectalmidón
dc.subjectpanificación
dc.subjectluz del día
dc.subjectpropiedades fisico-químicas
dc.subjectpropiedades reológicas
dc.titleImproving the bread-making potential of cassava sour starch
dc.typeBook Chapter

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Centro Internacional de Agricultura Tropical (CIAT)