Obtention of cassava pasta with maltodextrin addition and corn enzyme

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Bibliographic Details
Published inEnergia na Agricultura (Brazil) Vol. 25; no. 4
Main Authors Moro, A.L, Cabello, C
Format Journal Article
LanguagePortuguese
Published 2010
Subjects
FOOD INDUSTRY
FOOD TECHNOLOGY
http://www.fao.org/aos/agrovoc#c_3020
http://www.fao.org/aos/agrovoc#c_3030
http://www.fao.org/aos/agrovoc#c_6195
http://www.fao.org/aos/agrovoc#c_6485
INDUSTRIA ALIMENTARIA
INDUSTRIE ALIMENTAIRE
INDÚSTRIA ALIMENTÍCIA
PROCESAMIENTO
PROCESSAMENTO
PROCESSING
RA©FRIGA©RATION
REFRIGERACIA³N
REFRIGERATION
REFRIGERAÇÃO
TECHNOLOGIE ALIMENTAIRE
TECNOLOGA­A DE ALIMENTOS
TECNOLOGIA DE ALIMENTO
TEXTURA
TRAITEMENT
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Bibliography:Q02
Q05
2011005729
ISSN:1808-8759