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Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves

Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a...

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Detalhes bibliográficos
Main Authors: Lima, Elaine C S, Feijo, Márcia B S, Freitas, Maria C J, dos Santos, Edna R, Sabaa-Srur, Armando U O, Moura, Luciana S M
Formato: Artigo
Idioma:Inglês
Publicado em: Blackwell Publishing Ltd 2013
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3967768/
https://ncbi.nlm.nih.gov/pubmed/24804041
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.16
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