Functional properties of sour cassava (Manihot utilissima) starch: Polvilho azedo

@inproceedings{Camargo1988FunctionalPO,
  title={Functional properties of sour cassava (Manihot utilissima) starch: Polvilho azedo},
  author={Celina Raquel de Oliveira Camargo and Paul C. Colonna and Alain Bul{\'e}on and D. Richard-Molard},
  year={1988}
}
Cassava (Manihot utilissima Pohl) starches (‘polvilho azedo’) from four different plants from Brazil were studied in order to determine starch modifications. The chemical composition was not significantly modified by the fermentation step whereas the granular structure was similar to that resulting from short periods of mild acid hydrolysis. Experimental samples were produced by acid or enzymic hydrolysis of industrial native cassava starch on the laboratory scale. Baking tests demonstrated… CONTINUE READING

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