Cassava Flour Enriched with Açaí (Euterpe oleracea Mart.) by Coating and Agglomeration

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...

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Bibliographic Details
Main Authors: L.G. da Cunha R, S.C.D.S. Rocha
Format: Article
Language:English
Published: AIDIC Servizi S.r.l. 2013-06-01
Series:Chemical Engineering Transactions
Online Access:https://www.cetjournal.it/index.php/cet/article/view/6698

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