Avaliação do processo produtivo de polvilho azedo em indústrias de Santa Catarina

Avaliação do processo produtivo de polvilho azedo em indústrias de Santa Catarina

Resumo O polvilho azedo apresenta um sabor típico, com características diferentes do amido nativo de mandioca. É utilizado, por exemplo, na produção de biscoitos e de pães de queijo, produtos de grande aceitação sensorial no Brasil. Nas últimas décadas, o polvilho perdeu mercado nacional, devido, pr...

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Bibliographic Details
Main Authors:	Ana Carolina Moura de Sena Aquino, Vanessa Maria Gervin, Edna Regina Amante
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL)
Series:	Brazilian Journal of Food Technology
Subjects:	Cassava starch Sour cassava starch Cassava starch fermentation Expansion property
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100600&lng=en&tlng=en

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