Synthesis and characterization of acetylated cassava starch with different degrees of substitution
Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
Main Authors: | Trela, Valeria Daiana, Ramallo, Laura Ana, Albani, Oscar Alfredo |
---|---|
Format: | info:eu-repo/semantics/article |
Language: | English |
Published: |
Instituto Tecnológico de Paraná
2020
|
Subjects: | |
Online Access: | https://hdl.handle.net/20.500.12219/4258 |
Similar Items
-
Preservación de frutas tropicales (Quinoto, Mora y Carambola) aplicando recubrimientos comestibles
by: Trela, Valeria Daiana
Published: (2022) -
Premix of cassava starch for pastas. Chemical characteristics and shelf life
by: Milde, Laura B., et al.
Published: (2017) -
Chemical composition of cassava starch bread supplemented with differrent additives
by: Ledesma, Estela S., et al.
Published: (2010) -
Evaluation of sorption isotherms in snacks with pregelatinized cassava
by: Cazzaniga, Amanda, et al.
Published: (2022) -
Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties
by: Milde, Laura B., et al.
Published: (2014)