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    • Utilization of fresh cassava and sweet potato pulps in baking 

      Wanjekeche, EW; Keya, EL (Taylor and Francis, 1995)
      Cassava and Sweet Potato fresh pulps were characterized for their physico‐chemical properties and were tested in cake making with the addition of little or no wheat flour. The pulps consisted of water (64.3, 69.13), starch ...