Properties, preparation methods, and application of sour starches in the food
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference101 articles.
1. Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia;Alonso‐Gomez;Starch Staerke,2016
2. Combined effect of fermentation, sun-drying and genotype on bread making ability of sour cassava starch;Alvarado;Carbohydrate Polymers,2013
3. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization;Ampe;International Journal of Food Microbiology,2001
4. Avaliação do processo produtivo de polvilho azedo em indústrias de Santa Catarina;Aquino;Brazilian Journal of Food Technology,2016
5. Standardization of the sour cassava starch reduces the processingtime by fermentation water monitoring;Aquino;International Journal of Food Science and Technology,2013
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