CARACTERIZAÇÃO DO AMIDO DE ARARUTA ORGÂNICA E POTENCIAL PARA APLICAÇÃO TECNOLÓGICA EM ALIMENTOS

Autor: Ferreira Lima, Nayara Bonpan, Silva, Leylane Barbosa, Borges, Mikaelly Veiga, Neves, Raquel Rodrigues, Vera, Rosângela, Ferreira, Gislene Auxiliadora

Publikováno v: DESAFIOS-Revista Interdisciplinar da Universidade Federal do Tocantins; Vol. 6 No. Especial (2019): Supplement-Food Science and Technology; 118-126
DESAFIOS; Vol. 6 Núm. Especial (2019): Suplemento- Ciência e Tecnologia de Alimentos; 118-126
DESAFIOS-Revista Interdisciplinar da Universidade Federal do Tocantins; v. 6 n. Especial (2019): Suplemento- Ciência e Tecnologia de Alimentos; 118-126

Ararut starch has potential for application in food and generates products without gluten. The objective of this work was to study the properties of the starch for its technological application in food. Araruta rhizomes were obtained from the Agronom

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=periodicosuf::d7065c5f3a8b41bce9de541687ef6234
https://sistemas.uft.edu.br/periodicos/index.php/desafios/article/view/6890