content, while sweet varieties are generally preferred if the root is to be consumed as food. a typical cassava root is composed of percent moisture, percent starch, percent fibre, percent protein and other elements which amount to percent. because of its high water content, the root is bulky and highly...
content, while sweet varieties are generally preferred if the root is to be consumed as food. a typical cassava root is composed of percent moisture, percent starch, percent fibre, percent protein and other elements which amount to percent. because of its high water content, the root is bulky and highly...
molecular weight . the polymer chains associate by intermolecular forces , which weaken rapidly with increased temperature, yielding a viscous liquid. in this state, thermoplastics may be reshaped and are typically used to produce parts by various polymer processing techniques such as injection molding...