Stability of biofortified cassava fried chips.
Stability of biofortified cassava fried chips.
Author(s): ALVES, R. M. V.; CAMPOS, A. C. M. G. de; ITO, D.; CARVALHO, J. L. V. de; OLIVEIRA, L. A. de; PACHECO, S.
Summary: The purpose of this study was to survey information on the effect of the type of package and packaging system of the product to preserve the nutritional and sensorial quality of biofortified fried cassava chips.
Publication year: 2014
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Food Technology
Keywords: Biofortificação, Chips, Embalagem, Estabilidade, Mandioca frita, Qualidade nutricional
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