Physicochemical properties of cassava starch oxidized by sodium hypochlorite.

Autor: Garrido LH; Food Science and Technology Department, Universidade Estadual de Ponta Grossa (UEPG), Avenida Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil., Schnitzler E; Food Science and Technology Department, Universidade Estadual de Ponta Grossa (UEPG), Avenida Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil., Zortéa ME; Food Science and Technology Department, Universidade Estadual de Ponta Grossa (UEPG), Avenida Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil., de Souza Rocha T; Food Science and Engineering Department, IBILCE/Unesp, Rua Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP Brazil., Demiate IM; Food Science and Technology Department, Universidade Estadual de Ponta Grossa (UEPG), Avenida Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2014 Oct; Vol. 51 (10), pp. 2640-7. Date of Electronic Publication: 2012 Aug 14.