Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)

The gari‐making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory‐scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed en...

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Detalhes bibliográficos
Publicado no:Int J Food Sci Technol
Main Authors: Escobar, Andrés, Rondet, Eric, Dahdouh, Layal, Ricci, Julien, Akissoé, Noël, Dufour, Dominique, Tran, Thierry, Cuq, Bernard, Delalonde, Michèle
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2020
Assuntos:
Cassava
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7984085/
https://ncbi.nlm.nih.gov/pubmed/33776238
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/ijfs.14857
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