Determination of basic chemical parameters of cassava root products of different origin, processing technology and quality
1978
Jowaman Khajarern | Terapuntuwat, S. | Sarote Khajarern
Total of 692 samples of cassava root and its products were analyzed for the proximate analytical composition in 1977. In addition, their structural carbohydrates concentration, insoluble ash and amylose content were also determined. The products were still adulterated, in 1977, to the lower extent than that revealed in 1976. A tendency toward further improvement of product quality was observed. The extent and kind of adulteration were clearly indicated by the products ADF and ash content. The relationship between quality of the product with climatic condition and market situation was discussed. A general pattern for improving the quality of Thai cassava product and the price recommendation was suggested.
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Эту запись предоставил Kasetsart University