Crystalline and pasting properties of cassava starch are influenced by its molecular properties

Ephraim Nuwamanya; Yona Baguma; Naushad Emmambux; Patrick Rubaihayo

doi:10.5897/AJFS.9000064

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 979

Full Length Research Paper

Crystalline and pasting properties of cassava starch are influenced by its molecular properties

Ephraim Nuwamanya 1,2, Yona Baguma1*, Naushad Emmambux3 and Patrick Rubaihayo2

National Crops Resources Research Institute, (NaCRRI), P. O. Box 7084, Kampala. 2Makerere University Kampala (Mak), P. O. Box 7062, Kampala. 3Department of Food Science, University of Pretoria, SA.
Email: [email protected]

Article Number - 85E4B6021374
Vol.4(1), pp. 008-015 , January 2010
https://doi.org/10.5897/AJFS.9000064

Accepted: 16 November 2009
Published: 31 January 2010

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.