Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry-Reference-Cited by-同舟云学术

Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry

Published:2019-12 Issue:4 Volume:39 Page:803-809
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

GARCIA Marina Costa¹,ELIAS Thaissa Machado²,RIBEIRO Keyla de Oliveira¹,SOARES JÚNIOR Manoel Soares¹,CALIARI Márcio¹

Affiliation:

1. Universidade Federal de Goiás, Brasil

2. Aqualit Tecnologia em Saneamento, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n4/0101-2061-cta-fst32117.pdf

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3. Evaluation of the sour cassava starch productive processing on factories of Santa Catarina State;Aquino A. C. M. S.;Brazilian Journal of Food Technology,2016

4. Associação Brasileira dos Produtores de Amido de Mandioca,2018

5. Official methods of analysis of AOAC International: agricultural chemicals, contaminants, drugs,2010

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