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

<div>PCA biplots of yellow cassava flour dried by different methods and their physicochemical properties. AO: hot air oven; PT: pasting temperature; BD: breakdown viscosity; SB: setback viscosity; PV: peak viscosity; BkD: bulk density; SP: swelling power; WSI: water solubility index; WBC: water-binding capacity.</div>

Journal of Food Processing and Preservation

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Figure 4

Figure 4: Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application 

Figure 4 | Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application 