Behavior of starch suspensions from different cassava varieties subjected to thermal treatment and lactic fermentation
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Main Authors: | Pedroarias, V., Kafka, A., Rovedo, C., De Fabrizio, S.V., Suarez, C., Chuzel, Gérard |
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, manioc, amidon, fermentation lactique, traitement thermique, variété, lait fermenté, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_27566, http://aims.fao.org/aos/agrovoc/c_24947, http://aims.fao.org/aos/agrovoc/c_8157, http://aims.fao.org/aos/agrovoc/c_2023, |
Online Access: | http://agritrop.cirad.fr/480057/ |
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