Alveoli size and acceptance of white bread enriched with cassava bran

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...

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Bibliographic Details
Main Authors:	Gabriel Luis Castiglioni, Manoel Soares Soares Júnior, Thaísa Anders Carvalho Souza, Flávio Alves da Silva, Márcio Caliari
Format:	Article
Language:	English
Published:	Universidade Federal de Goiás 2014-06-01
Series:	Pesquisa Agropecuária Tropical
Subjects:	Manihot esculenta Crantz industrial residue cassava starch
Online Access:	https://www.revistas.ufg.br/pat/article/view/22890

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