Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil-Reference-Cited by-同舟云学术

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Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil

Published:2021-12 Issue: Volume:26 Page:100417
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Landim Parente Gisleânia Dourado,Almeida Macêdo Flora de,Melo Diniz Natasha Carolina,da Conceição Marta Maria,Ubbink Job^ORCID,Mattos Braga Ana Luiza^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference26 articles.

1. Desenvolvimento de goma de mandioca colorida com bioativos da beterraba (Beta Vulgaris);Almeida,2017

2. Official Methods of Analysis of Association of Official Analytical Chemists,2016

3. A produtividade do léxico tupinambá no português do Brasil;Bacelar;Signótica,1997

4. Feasibility study for fortification of Tapioca regional food with iron microparticles;Batista,2014

5. Dos Passos de gazela de Iracema ao rastro do capital: o cotidiano das(os) tapioqueiras (os) de Messejana-Fortaleza- CE;Bezerra,2005

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1. Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion;Foods;2023-10-31

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