Article

Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones

2007-01-01

Abstract excerpt

High quality cassava flour (HQCF) is one of the primary products of raw cassava root that has continued to find wider food application in Nigeria. In this study, some 43 newly developed cassava mosaic disease (CMD) resistant clones of cassava were screened based on some physical (flour yield, bulk density, and tri-stimulus colour characteristics (L*, a*, b*, Chroma and Hue)), chemical (moisture, protein, ash, star...

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Literature Corpus work: d70925e0-3811-52de-82e9-d11b4d6005aa
DOI: 10.1016/j.foodchem.2006.04.017

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