Efeito de diferentes formas de congelamento sobre raízes de mandioca/Effect of different freezing forms on cassava roots

The physical-chemical, sensory and microbiological characteristics during storage of cassava roots subjected to different freezing methods were evaluated. The roots were physically characterized, processed, packaged in LDPE packages with 100 µm of thickness and subjected to different treatments: fre...

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Veröffentlicht in:	Revista brasileira de tecnologia de alimentos 2015-04, Vol.18 (2), p.93
Hauptverfasser:	Rinaldi, Maria Madalena, Vieira, Eduardo Alano, Fialho, Josefino de Freitas, Malaquias, Juaci Vitoria
Format:	Artikel
Sprache:	por
Schlagworte:	Cassava Food preservation Food science Freezing Temperature effects
Online-Zugang:	Volltext
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