Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch-Reference-Cited by-同舟云学术

Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch

Published:2022-05-25 Issue:6 Volume:87 Page:2651-2662
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cazzaniga A.¹²^ORCID,Brousse M. M.¹^ORCID,Linares A. R.¹^ORCID

Affiliation:

1. FCEQyN, UNaM Posadas Misiones Argentina

2. CONICET Argentina

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16188

Reference29 articles.

1. Aristizábal J. &Sánchez T.(2007).Guía técnica para producción y análisis de almidón de yuca(ORGANIZACI p. 153).http://www.fao.org/3/a‐a1028s.pdf

2. Caldas D. A.(2019). Difusividad efectiva durante el secado de rodajas de Yuca a diferentes temperaturas y espesor y obtención de harina [Effective diffusivity during the drying of Cassava slices at different temperatures and thicknesses and obtaining flour]. Universidad Nacional Agraria de la Selva. Facultad de ingenieria en industrias alimentarias. Facultad De Zootecnia.https://repositorio.unas.edu.pe/handle/UNAS/1805

3. Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs

4. Modeling of Drying Curves for Some Foodstuffs Using a Kinetic Equation of High Order

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