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The viscoelastic characteristics of reconstituted cassava dough were evaluated using a stress-relaxation test. Cassava parenchyma (peeled root) processed under different cooking conditions and left at either −5 or −20°C for 24h was used to obtain flour, which was reconstituted into dough. Two stress-relaxation models (Maxwell two-termed and Peleg) were fitted to experimental data. Both models were...
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