Modeling of starch gelatinization during cooking of cassava (Manihot esculenta Crantz)

LWT

Volumn 39, Issue 4, 2006, Pages 400-405

  Beleia, Adelaide ^a   Butarelo, Soraya S ^a   Silva, Rui Sergio F ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Activation energy; Cassava; Manihot esculenta; Modeling; Thermal treatment

Indexed keywords

ACTIVATION ENERGY; HEAT TREATMENT; MATHEMATICAL MODELS; PLANTS (BOTANY); STARCH; TISSUE;

GELATINIZATION; HARVEST MATURITIES; MANIHOT ESCULENTA; TISSUE SOFTENING;

FOOD PRODUCTS;

ACTIVATION ENERGY; COLORIMETRY; HEAT TREATMENT; HEATING; MANIHOT; MATHEMATICAL MODELS; PLANT TISSUES; STARCH; VARIETIES;

MANIHOT ESCULENTA;

EID: 30144439280     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.02.021     Document Type: Article

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