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...
Main Authors: | Brousse, María M., Linares, Ramón A. |
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Format: | Online |
Language: | Spanish |
Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2019
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Subjects: | |
Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/227 |
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