Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food productKimaryo, V.M. ; Massawe, G.A. ; Olasupo, N.A. ; Holzapfel, W.H.International journal of food microbiology, 2000-06, Vol.56 (2), p.179-190 [Periódico revisado por pares]Amsterdam: Elsevier B.VTexto completo disponível |
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2 |
Material Type: Artigo
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Rheological, thermal and microstructural properties of whey protein-cassava starch gelsAguilera, J.M ; Rojas, EJournal of food science, 1996-09, Vol.61 (5), p.962-966 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Surface pores of starch granulesFannon, J.E. (Purdue University, West Lafayette, IN) ; Hauber, R.J ; BeMiller, J.NCereal chemistry, 1992-05, Vol.69 (3), p.284-288 [Periódico revisado por pares]ST PAUL: AMER ASSOC CEREAL CHEMISTSTexto completo disponível |
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4 |
Material Type: Artigo
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Starch molecular mass and size by size-exclusion chromatography in DMSO-LiBr coupled with multiple angle laser light scatteringYokoyama, W. (USDA, ARS, WRRC, Albany, CA.) ; Renner-Nantz, J.J ; Shoemaker, C.FCereal chemistry, 1998-07, Vol.75 (4), p.530-535 [Periódico revisado por pares]St. Paul, MN: The American Association of Cereal Chemists, IncTexto completo disponível |
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5 |
Material Type: Artigo
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Physico-chemical properties of cassava starchDefloor, I ; Dehing, I ; Delcour, J.ADie Stärke, 1998-03, Vol.50 (2-3), p.58-64 [Periódico revisado por pares]Weinheim: WILEY-VCH Verlag GmbHTexto completo disponível |
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6 |
Material Type: Artigo
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Lactic acid fermentation of cassava dough into agbelimaAmoa-Awua, Wisdom Kofi A. ; Appoh, Francis E. ; Jakobsen, MogensInternational journal of food microbiology, 1996-08, Vol.31 (1), p.87-98 [Periódico revisado por pares]Amsterdam: Elsevier B.VTexto completo disponível |
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7 |
Material Type: Artigo
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Properties of some starch blendsObanni, M ; BeMiller, J.NCereal chemistry, 1997-07, Vol.74 (4), p.431-436 [Periódico revisado por pares]St. Paul, MN: The American Association of Cereal Chemists, IncTexto completo disponível |
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8 |
Material Type: Artigo
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Sodium alginate plus modified tapioca starch improves properties of low-fat beef pattiesBerry, B.W. (Beltsville Agricultural Research Center, ARS, USDA, Beltsville, MD.)Journal of food science, 1997-11, Vol.62 (6), p.1245-1249 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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9 |
Material Type: Artigo
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Effect of Emulsifiers on the Physical Properties of Native and Fermented Cassava StarchesNumfor, Festus A ; Walter, William M ; Schwartz, Steven JJournal of agricultural and food chemistry, 1996-09, Vol.44 (9), p.2595-2599 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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10 |
Material Type: Artigo
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Improvement of garri quality by the inoculation of microorganisms into cassava mashOkafor, Nduka ; Umeh, Chibuzo ; Ibenegbu, Christopher ; Obizoba, Ikemuefuna ; Nnam, NgoziInternational journal of food microbiology, 1998-03, Vol.40 (1), p.43-49 [Periódico revisado por pares]Amsterdam: Elsevier B.VTexto completo disponível |