The effect of adding cassava leaves and fermentation duration on the mocaf quality

Protein content is an important indicator of mocaf for its better substitution on wheat flour in product development. The fermentation is found able to improve the protein content of cassava flour but the rise is unsatisfied and inconsistent due to a multitude of influencing factors. This research w...

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Bibliographic Details

Main Authors:	Mansoor Abdul Hamid, W T Ho, C H Yeap, M Devi, A In'am, M M Effendi
Format:	Proceedings
Language:	en
Published:	IOP Publishing 2024
Subjects:	QK710-899 Plant physiology TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/43601/1/FULL%20TEXT%201.pdf https://eprints.ums.edu.my/id/eprint/43601/ https://iopscience.iop.org/article/10.1088/1755-1315/1446/1/012030
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