Volatile Compounds and Fatty Acids Present in Sour Cassava Starch Produced with the Starter Cultures Lactobacillus Plantarum and Pichia Scutulata

by Fernanda Penido, Denise Sande, Gustavo Cosenza, Bruna De Almeida Martins, Carlos Rosa, Inayara Cristina Lacerda
Published 2019-06-01