Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz)-Reference-Cited by-同舟云学术

Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz)

Published:2020-07-22 Issue:4 Volume:58 Page:1441-1448
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Paixão e Silva Giselle de Lima^ORCID,Bento Juliana Aparecida Correia,Oliveira Aryane Ribeiro,Garcia Marina Costa,Soares Júnior Manoel Soares,Caliari Márcio

Funder

Fundação de amparo a pesquisa do estado de goias

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04656-3.pdf

Reference35 articles.

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2. Alonso-Gomez L, Niño-López AM, Romero-Garzón AM, Pineda-Gomez P, del Real-Lopez A, Rodriguez-Garcia ME (2016) Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia. Starch Stärke 68(11–12):1139–1147. https://doi.org/10.1002/star.201600059

3. Alvarado PM, Grosmaire L, Dufour D et al (2013) Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch. Carbohyd Polym 98(1):1137–1146. https://doi.org/10.1016/j.carbpol.2013.07.012

4. Aregbe AY, Mu T, Sun H (2019) Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing. Food Chem 290:125–134. https://doi.org/10.1016/j.foodchem.2019.03.100

5. Avancini SRP, Faccin GL, Vieira MA et al (2007) Cassava starch fermentation wastewater: characterization and preliminary toxicological studies. Food Chem Toxicol 45(11):2273–2278. https://doi.org/10.1016/j.fct.2007.06.006

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