Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers.
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DOI: 10.1016/j.foodchem.2018.07.202
Abstract: This study focused on evaluating the feasibility of using damaged cassava starch (DCS) to exploit staple foods. Cassava starch was subjected to damage induced by mechanical activation to obtain DCS with various degrees of damage.… read more here.
Keywords: using damaged; cassava starch; starch dough; staple foods ... See more keywords