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. 2019 Mar 10;7(4):1190–1206. doi: 10.1002/fsn3.902

Figure 5.

Figure 5

Evolution of gruel flow velocities in function of different amylase‐rich flour concentrations. BCF: bitter cassava flour; DYCF: dehulled yellow corn flour; GYCF: germinated yellow corn flour; RBCF: roasted bitter cassava flour; WSPF: white sweet potato flour; YCF: yellow corn flour