Alveoli size and acceptance of white bread enriched with cassava bran
Given that solid and liquid residues are generated in the cassava processing, the present study aimed at using cassava bran to make bread. After a physico-chemical and microbiological analysis of cassava bran samples, five bread formulations, with substitution of wheat flour (WF) by dry cassava bran...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Goiás
2014-06-01
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| Series: | Pesquisa Agropecuária Tropical |
| Subjects: | |
| Online Access: | https://www.revistas.ufg.br/pat/article/view/22890 |