Desarrollo y caracterización de snack extruido a base de harina de tapioca, y evaluación sensorial de intención de compra

Autor: Nascimento, Wanderlei José do, Silva, Denise de Moraes Batista da, Alves, Eloize Silva, Monteiro, Antônio Roberto Giriboni

Publikováno v: Research, Society and Development; Vol. 10 No. 2; e15310212395
Research, Society and Development; Vol. 10 Núm. 2; e15310212395
Research, Society and Development; v. 10 n. 2; e15310212395
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

In this work, the objective was to develop an extruded snack type snack, adding tapioca flour from cassava to its main formulation. The characterization of the proximate composition of the products developed was carried out, moisture, proteins, lipid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::4ef1de2835db9ba6f96698da854fc47a
https://rsdjournal.org/index.php/rsd/article/view/12395