Scientists from China and the US cooperatively analyzed the impacts of environmental factors on the pasting Qualities of cassava flour mediated by its macronutrients. They eventually arrived at a conclusion the pasting temperatures of cassava flour had a substantial direct correlation with expansion temperature and were negatively correlated with altitude. https://accidentliabilitysupport92898.dm-blog.com/33886165/fungal-derived-nutraceuticals-for-dummies