Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

<table>Bright-field (a, b, and c) and polarized Light (d, e, and f) micrographs of starch granules. Sun-dried and fermented cassava flour with intact granules ((a) and (c), red arrows) and roasted cassava flour with partly swollen granules, few Maltese crosses (e) compared with (d) and (f).</table>

International Journal of Food Science

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Figure 5

Figure 5: Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types 