Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application

<div>Electron micrographs (×2000) of yellow cassava flour produced by (a) solar, (b) air oven, and (c) drum drying. Micrographs of sample S1 were used to represent the microstructure of the flours since flours (from different cultivars) dried by the same drying method had similar microstructure.</div>

Journal of Food Processing and Preservation

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Figure 2: Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application 

Figure 2 | Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application 