ArticleMolecules (Basel, Switzerland)2020
Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- The Impact of Production Technology on the Quality of Potato Spirit.Molecules (Basel, Switzerland) · 2025Article
- Enhanced Cassava Flour Quality to Improve the Cassava Bread by Attibutes Yeast Fermentation.Food science & nutrition · 2025Article
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Authors and funding
5 authors.
Funding
Abstract
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L
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Registered trials
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