Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process
ABSTRACT Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Microbiologia
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| Series: | Brazilian Journal of Microbiology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000400823&lng=en&tlng=en |