Study of Physical-Chemical and Microbiological Properties When Processing Cassava Flour from the Water Group [Estudo das Propriedades Físico-Químicas e Microbiológicas No Processamento da Farinha de Mandioca do Grupo D'água]

AuthID
 P-009-56V
4
Author(s)
Cohen, KDO
·
Mathias, EDA
·
Ramoa, AGA
Document Type
Article
Year published
2007
Published
in Ciencia e Tecnologia de Alimentos, ISSN: 0101-2061
Volume: 27, Issue: 2, Pages: 265-269
Indexing
Scopus®
Publication Identifiers
Scopus: 2-s2.0-34848884004
Source Identifiers
ISSN: 0101-2061
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