Sour starch, a lactic fermented starch with heat expansion properties: innovations and patents

Author:

Cereda Marney Pascoli

Publisher

Elsevier

Reference102 articles.

1. Alarcón, M. F., & Dufour, D. L. (2002). Almidón agrio de yuca en Colombia. In P. B. Ospina, H. Ceballos, E. Alvarez, A. C. Bellotti, L. A. Calvert, V. B. Arias, L. L. F. Cadavid, L. B. Pineda, R. G. A. Llano, & M. I. Cuervo (Eds.), La yuca en el Tercer Milenio: Sistemas modernos de producción, procesamiento, utilización y comercialización. Centro Internacional de Agricultura Tropical (CIAT); Consorcio Latinoamericano para la Investigación y el Desarrollo de la Yuca; Proyecto IP-3 de Mejoramiento de Yuca, Cali, CO. p. 470–502. https://cgspace.cgiar.org/bitstream/handle/10568/55257/capitulo26.pdf?sequence=1&isAllowed=y. Consultado em: 4/abril/2023.

2. Almeida-Starling, C. A. (2017). Mistura amido-goma com propriedade de expansão e baixa retrogradação para aplicação em produtos panificados livres de glúten (pão de queijo e biscoitos de polvilho). BR BR102014031045A2.

3. Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch;Alvarado;Carbohydrate Polymers,2013

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5. Gamma radiation induced modifications of tapioca starch;Atrous;Asian Academic Research Journal of Multidisciplinary,2016

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