Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast

Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast

Among tuber commodities, cassava is the most easily damaged and has a short shelf life. Flour is an intermediate product that can extend the shelf life of cassava and expand its utilization. In Indonesia, cassava flour is the local flour with the most potential for use as a substitute for wheat in v...

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Bibliographic Details
Main Authors: Sri Widowati, Misgiyarta, Nurdi Setyawan, Heny Herawati, Widaningrum, Sintha Suhirman, Kartika Noerwijati, Rohmad Budiono, Santi Dwi Astuti, Rudy Tjahjohutomo, Astu Unadi, Uning Budiharti
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Journal of Agriculture and Food Research
Subjects:
cassava flour
controlled fermentation
functional and physicochemical properties
mixed starter culture
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325000559
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