Improving the bread-making potential of cassava sour starch

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cg.identifier.urlhttps://books.google.com.co/books/p/pub-2347935248438357?id=Ns3JgEziPeIC&pg=PA133&dq=Cassava+flour+and+starch&hl=es&source=gbs_selected_pages&cad=1en
cg.subject.ciatCASSAVAen
dc.contributor.authorDufour, D.L.en
dc.contributor.authorLarsonneur, Sen
dc.contributor.authorAlarcón Morante, F.en
dc.contributor.authorBrabet, Cen
dc.contributor.authorChuzel, Gérarden
dc.date.accessioned2015-01-28T14:17:03Zen
dc.date.available2015-01-28T14:17:03Zen
dc.identifier.urihttps://hdl.handle.net/10568/54845
dc.titleImproving the bread-making potential of cassava sour starchen
dcterms.accessRightsOpen Accessen
dcterms.bibliographicCitationDufour, Dominique L.; Larsonneur, S.; Alarcón Morante, Freddy; Brabet, Catherine; Chuzel, Gérard. 1996. Improving the bread-making potential of cassava sour starch. In: Dufour, Dominique; O`Brien, Gerard M.; Best, Rupert (eds.). Cassava flour and starch: Progress in research and development. Centro Internacional de Agricultura Tropical (CIAT). Montpellier, FR : Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Départment des Systèmes Agroalimentaires et Ruraux, Cali, CO. p. 133-142. (CIAT publication no. 271)en
dcterms.extentp. 133-142en
dcterms.issued1996en
dcterms.languageenen
dcterms.publisherCentro Internacional de Agricultura Tropical (CIAT). Montpellier, FR : Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Départment des Systèmes Agroalimentaires et Rurauxen
dcterms.subjectmanihot esculentaen
dcterms.subjectstarchen
dcterms.subjectbreadmakingen
dcterms.subjectdaylighten
dcterms.subjectchemicophysical propertiesen
dcterms.subjectrheological propertiesen
dcterms.subjectalmidónen
dcterms.subjectpanificaciónen
dcterms.subjectluz del díaen
dcterms.subjectpropiedades fisico-químicasen
dcterms.subjectpropiedades reológicasen
dcterms.typeBook Chapteren

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