ATRIBUTOS FÍSICOS E FÍSICO-QUÍMICOS DA FARINHA DE MANDIOCA ARTESANAL EM RIO BRANCO, ACRE
The cassava flour is a product known in the Brazil as part of daily meals of the population, mainly in northern and northeastern country. Much of this product is processed by hand, making it difficult to standardize the heterogeneity mainly from the manufacturing processes themselves. In this sense,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2013-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237128133007 |