THERMOANALYTICAL STUDY OF NATIVE CASSAVA STARCH AND TREATED WITH HYDROGEN PEROXIDE

Starch is one of the most important sources of reserve of carbohydrate in plants and the main source in the human diet due to its abundance in the nature. There no other food ingredient that can be compared with starch in terms of sheer versatility of application in the food industry. Unprocess...

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Bibliographic Details
Published in:	Alimentos e Nutrição
Main Authors:	Fernanda Janaína Oliveira Gomes da COSTA, Rafael Ramirez de ALMEIDA, Luiz Gustavo LACERDA, Marco Aurélio da Silva CARVALHO-FILHO, Gilbert BANNACH, Egon SCHNITZLER
Format:	Article
Language:	English
Published:	Universidade Estadual Paulista 2011-01-01
Subjects:	Starch cassava hydrogen peroxide thermal analysis
Online Access:	http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1326/1326

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