Cassava Flour Enriched with Açaí (Euterpe oleracea Mart.) by Coating and Agglomeration
This study presents the technique of coating and agglomeration, using a fluidized bed equipment, to incorporate nutrients and to make cassava flour (Manihot esculenta Crantz) a functional food. The flour was enriched using aqueous solution of fresh açaí (Euterpe oleracea Mart.) pulp atomized on the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2013-06-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/6698 |