Affect of top hydrostatic strain remedy on cassava flour’s unstable retention efficiency
Sustainable Food Technol., 2024, Advance ArticleDOI: 10.1039/D4FB00098F, Paper Open Access   This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Ladie Anne Conde, Biniam Kebede, Indrawati OeyThe granular alterations and microstructural disruption associated with high hydrostatic pressure-induced gelatinisation of starches in cassava flour