1. © The Author(s) 2015. Published by Science and Education Publishing.
Table 5. Least Gelation Capacity of Cassava Starch Mushroom Flour Blends
Samples
Concentration(g)
CS:MS 8 10 12
100:00
-ve
+ve
90:00
±ve
80:20
70:30
60:40
-ve = No gel formed
+ve= gel formed
±= gel slightly formed
CS= Cassava Starch
MS=Mushroom Flour.
Ojo M.O. et al. Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom (Pleurotus Pulmonarius)
Flour Blends. American Journal of Food Science and Technology, 2017, Vol. 5, No. 1, doi: /ajfst-5-1-3
© The Author(s) Published by Science and Education Publishing.