Density of Rehydrated Mashed Cassava as a Function of Concentration and Temperature

Density of Rehydrated Mashed Cassava as a Function of Concentration and Temperature

Dehydrated mashed cassava is a new food in the world developed by our research group. Density of rehydrated mashed cassava for Conception and Pomberí varieties was determined in a concentration range from 125 to 200 g/L and temperatures between 30 and 80º C. Density values increase when the concentr...

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Bibliographic Details
Main Authors: Brousse, María M., Linares, Ramón A.
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 2019
Subjects:
Density
mashed cassava
concentration
temperature
Conception
Pomberí
Densidad
mandioca triturada
concentración
temperatura
Concepción
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/227

Internet

https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/227

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