Application of Modified Cassava Flour on Restructured Meat Product: A Review
Modified cassava flour is a derivative product obtained through the fermentation of cassava roots, which are rich in carbohydrates and possess high nutritional value. The modification process improves its functional properties, making it suitable as an additive in various food products, particularly...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
EDP Sciences
2026-01-01
|
| coleção: | BIO Web of Conferences |
| Assuntos: | |
| Acesso em linha: | https://www.bio-conferences.org/articles/bioconf/pdf/2026/11/bioconf_icias2025_03011.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|