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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Interciencia
मुख्य लेखकों: Elevina Eduviges Pérez Sira, Mary Lares Amaiz, Zurima González, Juscelino Tovar
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Asociación Interciencia 2007
विषय:
Multidisciplinarias (Ciencias Sociales)
Cassava Root
Cassava Flour
Functional Properties
Rheological Properties
ऑनलाइन पहुंच:https://www.redalyc.org/articulo.oa?id=33932907
टैग : टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

समान संसाधन