Effect of thermal pretreatments and cooking characteristics on physicochemical, rheological, and sensorial properties of food products based on cassava (Manihot esculentaCrantz)

Subjects

Subjects :

0106 biological sciences
Chemistry
business.industry
General Chemical Engineering
Manihot esculenta
04 agricultural and veterinary sciences
040401 food science
01 natural sciences
Food handling
Viscosity
0404 agricultural biotechnology
Rheology
Agronomy
Milk products
010608 biotechnology
Ice cream
Food products
Food processing
Food science
business
Food Science

Details

ISSN :

01458876

Volume :

41

Database :

OpenAIRE

Journal :

Journal of Food Process Engineering

Accession number :

edsair.doi...........703aa479fe93f40a5ba1a7f19815040a

Full Text :

https://doi.org/10.1111/jfpe.12612