Journal articles Open Access Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF) Y. Byaruhanga · S. K. Gborie · R. Mugabi Cassava is a rich source of starch and is used as a food ingredient and additive. In its natural state, cassava flour or starch cannot meet all functional requirements in food processing. This necessitates the modification of starch to mee… RUF-39618 2022 CC BY 4.0 9 Sep 2022
