Thermal and pasting properties of cassava starch-dehydrated orange pulp blends Propriedades térmicas e de pasta de misturas de fécula de mandioca e polpa cítrica
Instant mixtures are easy to prepare and frequently present functional appeals. A quality parameter for instant mixtures is their rheological behavior. This study aimed at evaluating the effects of extrusion parameters on the pasting properties of cassava (Manihot esculenta L.) starch and dehydrated...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Universidade de São Paulo
2011-06-01
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| Collection: | Scientia Agricola |
| Sujets: | |
| Accès en ligne: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000300011 |
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