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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Détails bibliographiques
Auteurs principaux: ALVES, R. M. V., CAMPOS, A. C. M. G. de, ITO, D., CARVALHO, J. L. V. de, OLIVEIRA, L. A. de, PACHECO, S.
Autres auteurs: 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
Langue:English
eng
Publié: 2014-10-17
Sujets:Mandioca frita, Biofortificação, Estabilidade, Qualidade nutricional, Chips., Embalagem.,
Accès en ligne: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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