المؤلفون: Rodríguez-Sandoval, E., Fernández-Quintero, A., Sandoval-Aldana, A., Cuvelier, G.

المصدر: Brazilian Journal of Chemical Engineering. December 2008 25(4)

مصطلحات موضوعية: Reconstituted cassava dough, Cooked cassava flour, Texture

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000400008

المؤلفون: Eduardo Rodríguez-Sandoval, Gérard Cuvelier, Angélica Sandoval-Aldana, Alejandro Fernández-Quintero

المصدر: Brazilian Journal of Chemical Engineering, Vol 25, Iss 4, Pp 713-722 (2008)
Brazilian Journal of Chemical Engineering v.25 n.4 2008
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
Scopus-Elsevier
Brazilian Journal of Chemical Engineering, Volume: 25, Issue: 4, Pages: 713-722, Published: DEC 2008

مصطلحات موضوعية: Materials science, General Chemical Engineering, Texture profile analysis, Modulus, Compression test, lcsh:TP155-156, Food science, Texture (crystalline), Texture, Reconstituted cassava dough, lcsh:Chemical engineering, Cooked cassava flour

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URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bba9f652d363c6e7fc6a6a8aa0208415
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000400008