Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava

Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen stora...

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Ngā kaituhi matua:	Luciana Alves de Oliveira, Ronielli Cardoso Reis, Eliseth de Souza Viana, Josemara Ferreira dos Santos, Vivian dos Santos Souza, Jaciene Lopes de Jesus Assis, Fabiana Fumi Cerqueira Sasaki, Vanderlei da Silva Santos
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Instituto de Tecnologia de Alimentos (ITAL) 2021-08-01
Rangatū:	Brazilian Journal of Food Technology
Ngā marau:	Manihot esculenta Crantz Processing Shelf life Cooking Sensory analysis Chemical composition
Urunga tuihono:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100448&tlng=en
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!