Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry-Reference-Cited by-同舟云学术

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

Published:2018-04-26 Issue:2 Volume:38 Page:216-222
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MORAIS Mariana Patricio de¹,CALIARI Márcio¹,NABESHIMA Elizabeth Harumi²,BATISTA Jaqueline Eduarda Rodrigues¹,CAMPOS Maria Raquel Hidalgo¹,SOARES JÚNIOR Manoel Soares¹

Affiliation:

1. Universidade Federal de Goiás, Brasil

2. Instituto de Tecnologia de Alimentos, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n2/0101-2061-cta-fst32916.pdf

Reference24 articles.

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2. Isotermas de adsorción de agua y estabilidad de harinasextruídas de amaranto, arroz y maíz: estudio comparativo;Ascheri D. P. R.;Alimentaria,2005

3. Official methods of analysis of AOAC international: food composition, additives, natural contaminants,2012

4. Studies on functional properties and incorporation of buckwheat flour for biscuit making;Baljeet S. Y.;International Food Research Journal,2010

5. Higiene e segurança alimentar na distribuição de produtos alimentares;Baptista P.,2007

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