Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (ce:italic>Manihot esculenta Crantz/ce:italic>) of 尾-carotene-enriched roots

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Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (ce:italic>Manihot esculenta Crantz/ce:italic>) of 尾-carotene-enriched roots

机译：从木薯基因型评价高质量的木薯粉（HQCF）的邻近组合物和粘贴性质（＆ ce：斜视> manihot esculenta crantz＆ / ce：斜体>）的含甲酰罗烯的根源

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《LWT-Food Science & Technology》 |2017年第2017期|共6页
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中图分类食品工业;
关键词
Cassava roots; High quality cassava flour; Chemical properties; Cassava processing; Pasting properties;

机译：木薯根;优质木薯面粉;化学性质;木薯处理;粘贴属性;

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1. Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (ce:italic>Manihot esculenta Crantz/ce:italic>) of 尾-carotene-enriched roots [J] . LWT-Food Science & Technology . 2017,第期

机译：从木薯基因型评价高质量的木薯粉（HQCF）的邻近组合物和粘贴性质（＆ ce：斜视> manihot esculenta crantz＆ / ce：斜体>）的含甲酰罗烯的根源
2. Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process [J] . Nardis Ze Nkoudou, Jean Justin Ngang Essia Food and Nutrition Sciences . 2017,第3期

机译：Cassava（Manihot Esculenta Crantz）面粉的氰化物减少和粘贴性质，受发酵过程的影响
3. Factors influencing somatic embryogenesis, regeneration, and Agrobacterium-mediated transformation of cassava ( Manihot esculenta Crantz) cultivar TME14 [J] . Evans N. Nyaboga, Joshua M. Njiru, Leena Tripathi Frontiers in Plant Science . 2015,第1期

机译：影响木薯体细胞胚发生，再生和农杆菌介导转化的因素（ Manihot esculenta Crantz）品种TME14
4. Carotenoid Analysis of Cassava Genotypes Roots (Manihot Esculenta Crantz) Cultivated in Southern Brazil Using Chemometric Tools [C] . Rodolfo Moresco, Virgílio G. Uarrota, Aline Pereira, International Conference on Practical Applications of Computational Biology and Bioinformatics . 2015

机译：南巴西南部栽培的木薯基因型根（Manihot Esculenta Crantz）的类胡萝卜素分析
5. Changes in the textural properties of cassava (Manihot esculenta, Crantz) flour paste associated with fermentation and addition of emulsifiers. [D] . Numfor, Festus Ambe. 1992

机译：与发酵和添加乳化剂有关的木薯（Manihot esculenta，Crantz）面粉糊的质地变化。
6. Impact of Processing and Genotype on Concentration and Bioaccessibility of Fe in Fufu Produced from Yellow-Fleshed Cassava (Manihot esculenta crantz) Roots (P02-010-19) [O] . Martha S Williams, Olusegun Onabanjo, Nyahabeh Anthony, 2019

机译：加工和基因型对黄肉木薯根中复福铁中铁的浓度和生物利用度的影响（P02-010-19）
7. Effect of Accelerated Retting Process on Physiochemical and Pasting Properties of Cassava (Manihot esculenta Crantz) Flours [O] . Nardis Nkoudou Ze, Robert Ndjouenkeu, Jean Justin Essia Ngang 2020

机译：加速检测过程对木薯（Manihot Esculenta Crantz）面粉的生理化学和粘贴性质的影响

Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (ce:italic>Manihot esculenta Crantz/ce:italic>) of 尾-carotene-enriched roots

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