Expansion Properties of Sour Cassava Starch (Polvilho Azedo): Variables Related to its Practical Application in Bakery-Reference-Cited by-同舟云学术

Expansion Properties of Sour Cassava Starch (Polvilho Azedo): Variables Related to its Practical Application in Bakery

Published:2009-12 Issue:12 Volume:61 Page:716-726
ISSN:0038-9056
Container-title:Starch - StÃ¤rke
language:en
Short-container-title:Starch - StÃ¤rke

Author:

Marcon Maria Janete Angeloni,Kurtz Diego Jacob,Raguzzoni Josiane Callegaro,Delgadillo Ivonne,Maraschin Marcelo,Soldi Valdir,Reginatto ValÃ©ria,Amante Edna Regina

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.200900132/fullpdf

Reference52 articles.

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3. AlteraÃ§Ãµes do polvilho da mandioca pela fermentaÃ§Ã£o, no fabrico de biscoitos;Ascheri;Pesquisa AgropecuÃ¡ria Brasileira,1995

4. DeterminaÃ§Ã£o de propriedades fÃsico-quÃmicas e funcionais de duas fÃ©culas fermentadas de mandioca (polvilho azedo);Plata-Oviedo;CiÃªncia e Tecnologia de Alimentos,1995

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