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APPLICATION OF ANTIOXIDANTS AND EDIBLE STARCH COATING TO REDUCE BROWNING OF MINIMALLY - PROCESSED CASSAVA
This study aimed to evaluate the quality of minimally - processed cassava treated with antioxidants and a starch - based edible coating. Cassava roots were washed, cooled, immersed in cold water, peeled and then cut. Root pieces were then immersed in a chloride solution, centrifuged,...
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| Publicado no: | Revista Caatinga |
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| Principais autores: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Federal Rural do Semi-Árido
2017
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=237149966026 |
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