Browsing LSP-Conference Proceeding by Subject "Cassava flour"
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Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation
(Atlantis Press: Advances in Engineering Research, volume 172, 2018-09-12)Utilization of cassava flour in the food industry had weakness, which were less stability and low the paste resistance because it couldn’t resist to heat and acid conditions. Fermentation was an alternative that can be ...