Standardisation of the sour cassava starch reduces the processing time by fermentation water monitoring-Reference-Cited by-同舟云学术

Standardisation of the sour cassava starch reduces the processing time by fermentation water monitoring

Published:2013-05-17 Issue:9 Volume:48 Page:1892-1898
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

de Sena Aquino Ana C. M.¹,Pereira Juliane M.¹,Watanabe Lucas B.¹,Amante Edna R.¹

Affiliation:

1. Department of Food Science and Technology; Federal University of Santa Catarina; Rod Admar Gonzaga; 1346 - Itacorubi; Florianópolis; SC, CEP; 88034001; Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference34 articles.

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2. Characterization of native and modified cassava starches and their use in baked products;Aplevicz;Ciência e Tecnologia de Alimentos,2007

3. Alterações do polvilho de mandioca pela fermentação no fabrico de biscoitos;Ascheri;Pesquisa Agropecuária Brasileira,1995

4. Avancini , S.R.P. 2007 Caracterização físico-química, microbiológica e toxicológica das águas de fermentação do amido de mandioca na produção do polvilho azedo Florianópolis, Santa Catarina, Brazil

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