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Figure S1. Flowchart of the procedures for obtaining/collecting the samples of cassava starch fermentation water.

Figure S2. Changes in pH of the supernatant water in relation to fermentation time for commercial sour cassava starch by the traditional (●) and the modified (▲) methods.

Figure S3. Variation of the titratable acidity of the supernatant water in relation time for fermentation of commercial cassava starch though the traditional (●) and the modified (▲) methods.

Figure S4. Variation of the total solids of the supernatant water in relation to the time for fermentation of commercial sour cassava starch by the traditional (●) and the modified (▲) methods.

Table S1. pH values for the supernatant water in relation to time and the method for commercial cassava starch fermentation by the traditional and modified methods.

Table S2. Values of the supernatant water acidity in relation to the time and method during fermentation of commercial cassava starch by the traditional and the modified methods.

Table S3. Values for total solids of the supernatant water in relation to the time and method for fermentation of commercial cassava starch by the traditional and the modified methods.

Table S4. Expansion rate of biscuits produced with sour cassava starches obtained through the traditional and the modified fermentation methods.

Table S5. Specific volume of biscuits produced with sour cassava starches obtained by the traditional and the modified fermentation methods.

Table S6. Specific density of biscuits produced with sour cassava starches obtained by the traditional and the modified fermentation methods.

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