Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods

MLA

Esther Ekeledo, et al. “Amylose, Rheological and Functional Properties of Yellow Cassava Flour as Affected by Pretreatment and Drying Methods.” Food and Humanity, vol. 1, Dec. 2023, pp. 57–63. EBSCOhost, https://doi.org/10.1016/j.foohum.2023.03.004.

APA

Esther Ekeledo, Sajid Latif, Adebayo Abass, & Joachim Müller. (2023). Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods. Food and Humanity, 1, 57–63. https://doi.org/10.1016/j.foohum.2023.03.004

Chicago

Esther Ekeledo, Sajid Latif, Adebayo Abass, and Joachim Müller. 2023. “Amylose, Rheological and Functional Properties of Yellow Cassava Flour as Affected by Pretreatment and Drying Methods.” Food and Humanity 1 (December): 57–63. doi:10.1016/j.foohum.2023.03.004.