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Production and characterization of cassava (Manihot esculenta Crantz) flours using different thermal Treatments
The aim of this study was to produce flours from the edibleportion of cassava (Manihot esculenta Crantz) roots, treat themby heat in different forms (normal and pressure cooking, in limitedand excess water conditions, and in the presence or absenceof NaCl) and characterize them in their chemical com...
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| Pubblicato in: | Interciencia |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Asociación Interciencia
2007
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=33932907 |
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