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Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch

Crossref DOI link: https://doi.org/10.1080/23311932.2017.1296401

Published Online: 2017-03-22

Published Print: 2017-01-01

Update policy: https://doi.org/10.1080/tandf_crossmark_01

Authors

Abioye, V.F.

Adeyemi, I.A.

Akinwande, B.A.

Kulakow, P.

Maziya-Dixon, B.
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Peer Review Statement: The publishing and review policy for this title is described in its Aims & Scope.

Aim & Scope: http://www.tandfonline.com/action/journalInformation?show=aimsScope&journalCode=oafa20

Publication History

Received: 2016-12-15

Accepted: 2017-02-14

Published: 2017-03-22