Effect of Different Levels of Acetic, Citric and Lactic...

Food Science and Technology Research 2018 Vol. 24; Iss. 4

Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties

Zambelli, Rafael Audino, Galvão, Andrêssa Maria Medeiros Theóphilo, de Mendonça, Luciana Gama, Leão, Marcos Venânces de Souza, Carneiro, Samuel Veloso, Lima, Ana Cristina Silva, Melo, Cícera Alyne Lem
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Volume:
24
Year:
2018
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.24.747
File:
PDF, 1.35 MB
english, 2018
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