Stability of biofortified cassava fried chips.

Stability of biofortified cassava fried chips.

The purpose of this study was to survey information on the effect of the type of package and packaging system of the product to preserve the nutritional and sensorial quality of biofortified fried cassava chips.

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Bibliographic Details
Main Authors: ALVES, R. M. V., CAMPOS, A. C. M. G. de, ITO, D., CARVALHO, J. L. V. de, OLIVEIRA, L. A. de, PACHECO, S.
Other Authors: ROSA MARIA VERCELINO ALVES, ITAL; ARIANE CRISTINA MARTINAZZO GOZA DE CAMPOS, ITAL; DANIELLE ITO, ITAL; JOSE LUIZ VIANA DE CARVALHO, CTAA; LUCIANA ALVES DE OLIVEIRA, CNPMF; SIDNEY PACHECO, CTAA.
Format: Separatas biblioteca
Language:English
eng
Published: 2014-10-17
Subjects:Mandioca frita, Biofortificação, Estabilidade, Qualidade nutricional, Chips., Embalagem.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/997551
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/997551

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