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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Foilsithe in: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
Formáid: Artigo
Teanga:Inglês
Foilsithe: John Wiley and Sons Inc. 2020
Ábhair:
Cassava
Rochtain Ar Líne: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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