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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Bibliografiske detaljer
Udgivet i: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
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2020
Fag:
Cassava
Online adgang: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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