Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentat...

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Detalles Bibliográficos
Autores principales: Penido, Fernanda Corrêa Leal, Piló, Fernanda Barbosa, Sandes, Sávio Henrique de Cicco, Nunes, Álvaro Cantini, Colen, Gecernir, Oliveira, Evelyn de Souza, Rosa, Carlos Augusto, Lacerda, Inayara Cristina Alves
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6175697/
https://www.ncbi.nlm.nih.gov/pubmed/29548717
http://dx.doi.org/10.1016/j.bjm.2018.02.001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6175697/
https://www.ncbi.nlm.nih.gov/pubmed/29548717
http://dx.doi.org/10.1016/j.bjm.2018.02.001

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