Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch

Título:

Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch

Autor:

Thais Matsue Uekane

Ano:

2016

Revista:

J FOOD PROCESS TECHNOL

ISSN:

21577110

Tags:

Headspace volatile analysis

spin-lattice relaxation

Idioma:

Inglês

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