Feasibility study on quantification and authentication of the cassava starch content in wheat flour for bread-making using NIR spectroscopy and digital images

Author:

Duarte Ellen Souza de Almeida,de Almeida Valber Elias,da Costa Gean Bezerra,de Araújo Mário César Ugulino,Véras Germano,Diniz Paulo Henrique Gonçalves Dias,Fernandes David Douglas de Sousa

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Non-destructive authentication of Gourmet ground roasted coffees using NIR spectroscopy and digital images;de Araújo;Food Chemistry,2021

2. Refined cassava flour in bread making: A review;Aristizábal;Ingeniería e Investigación,2017

3. Protein fortification and use of cassava flour for bread formulation;Begum;International Journal of Food Properties,2011

4. Starches: Molecular and granular structures and properties;BeMiller,2019

5. Brazil (2009). Bill PL 5332/2009. Chamber of Deputies, Brasília-DF. http://www.camara.gov.br/proposicoesWeb/fichadetramitacao?idProposicao=436945 Acessed 23 February 2021.

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