Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue

Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue

Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyse...

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Bibliographic Details
Main Authors:	Luiz Gustavo Lacerda, Rafael Ramires Almeida, Ivo Mottin Demiate, Marco Aurélio Silva Carvalho Filho, Eliane Carvalho Vasconcelos, Adenise Lorenci Woiciechowski, Gilbert Bannach, Egon Schnitzler, Carlos Ricardo Soccol
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2009-11-01
Series:	Brazilian Archives of Biology and Technology
Subjects:	amylase cassava hydrolysis thermal analysis
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700019

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