Improving the bread-making potential of cassava sour starch
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| Main Authors: | , , , , |
|---|---|
| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
CIAT
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| Subjects: | Q02 - Traitement et conservation des produits alimentaires, amidon, manioc, produit fermenté, panification, fermentation, séchage naturel, propriété physicochimique, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_15734, http://aims.fao.org/aos/agrovoc/c_1072, http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_5084, http://aims.fao.org/aos/agrovoc/c_1521, |
| Online Access: | http://agritrop.cirad.fr/464548/ |
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