Effect of fermentation time on physicochemical properties of starch extracted from cassava root
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2019.100485
Abstract: Abstract The physicochemical properties of starch extracted from fermented cassava roots was studied. Starches extracted from fermented cassava roots showed slightly lower amylose contents (24–26%) compared to starch extracted from unfermented cassava roots (27%). Fermented… read more here.
Keywords: properties starch; physicochemical properties; fermentation; starch extracted ... See more keywords
Image-based phenotyping of cassava roots for diversity studies and carotenoids prediction
Sign Up to like & getrecommendations! Published in 2022 at "PLoS ONE"
DOI: 10.1371/journal.pone.0263326
Abstract: Phenotyping to quantify the total carotenoids content (TCC) is sensitive, time-consuming, tedious, and costly. The development of high-throughput phenotyping tools is essential for screening hundreds of cassava genotypes in a short period of time in… read more here.
Keywords: based phenotyping; cassava roots; image based; prediction ... See more keywords