Optimization of parameters technological to process tucupi and study of product stability

Optimization of parameters technological to process tucupi and study of product stability

Abstract Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely used in the popular cuisine of the North region of Brazil. This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function of resi...

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Bibliographic Details
Main Authors:	Ana Paula Rocha CAMPOS, Rafaella de Andrade MATTIETTO, Ana Vânia CARVALHO
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-11-01
Series:	Food Science and Technology
Subjects:	Manihot esculeta cyanogenic compound experimental design sensory
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027114&lng=en&tlng=en

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