Author:
Serventi Luca,Jensen Sidsel,Skibsted Leif H.,Kidmose Ulla
Funder
Danish Research Council for Strategic Research
São Paulo Research Foundation FAPESP (Fundaҫão de Amparo à Pesquisa do Estado de São Paulo)
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference29 articles.
1. Godfray HCJ, Beddington JR, Crute IR, Haddad L, Lawrence D et al (2010) Food security: the challenge of feeding 9 billion people. Science 327(5967):812–818
2. Food Price Monitoring and Analysis Tool (FPMA) (2015) FAO—Food and Agriculture Organization of the United States. http://www.fao.org/giews/pricetool/ . Source: Instituto de Economia Agrícola. http://www.iea.sp.gov.br/out/index.php . Accessed 06 July 2015
3. Begum R, Rakshit SK, Rahman SMM (2011) Protein fortification and use of cassava flour for bread formulation international. J Food Prop 14(1):185–198
4. Crabtree J, Kramer EC, Baldry J (1978) Technical note: the incorporation of fresh cassava into bread. J Food Technol 13(2):149–153
5. Jensen S, Skibsted LH, Kidmose U, Thybo AK (2015) Addition of cassava flours in bread-making: sensory and textural evaluation. Lwt Food Sci Technol 60(1):292–299
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献