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Food Science and Technology (0101-2061)
Qualidade da farinha de mandioca do grupo seca

Received Citations (12)

publishing year previous first author document title
2009 Food Science and Technology (Campinas) Borges, Antonia de Maria Green banana flour characterization
2012 Boletim do Museu Paraense Emílio Goeldi. Ciências Humanas Velthem, Lucia Hussak van The 'special cassava flour': perception and processing of a smallholder agriculture product in the Juruá River valley, Acre
2011 Brazilian Journal of Food Technology Silva, Priscilla Andrade Development and characterization of an extruded breakfast cereal from cassava enriched with milk whey protein concentrate
2007 Food Science and Technology (Campinas) Chisté, Renan Campos Study of physical-chemical and microbiological properties when processing cassava flour from the water group
2008 Food Science and Technology (Campinas) Souza, Joana Maria Leite de Physicochemical variability of cassava flour
2008 Acta Amazonica Souza, Joana Maria Leite de Physicochemical characteristics of flours deriving of cassava varieties used in the Vale do Juruá, Acre
2012 Ciência Rural Souza, Danilo Santos Preparation of instant flour from the pulp of breadfruit (Artocarpus altilis)
2020 Brazilian Journal of Food Technology Neves, Elisa Cristina Andrade Classification, nutritional and technological characteristics of cassava flour marketed in Belém, Pará, Brazil
2010 Ciência e Agrotecnologia Borges, Antonia de Maria Stability of cake pre-mixture made with 60% of green banana flour
2013 Ciência Rural Silva, Priscilla Andrade Characterization of tapioca flour obtained in Pará state, Brazil
2016 Revista Ceres Álvares, Virgínia de Souza Physico-chemical variability of cassava flour in the Território da Cidadania do Vale do Juruá, Acre
2010 Ciência Rural Dósea, Raquel Resende Microbiological quality in the flour and starch cassava processing in traditional and model unit
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