Stability of biofortified cassava fried chips.

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dc.contributorROSA MARIA VERCELINO ALVES, ITAL; ARIANE CRISTINA MARTINAZZO GOZA DE CAMPOS, ITAL; DANIELLE ITO, ITAL; JOSE LUIZ VIANA DE CARVALHO, CTAA; LUCIANA ALVES DE OLIVEIRA, CNPMF; SIDNEY PACHECO, CTAA.
dc.creatorALVES, R. M. V.
dc.creatorCAMPOS, A. C. M. G. de
dc.creatorITO, D.
dc.creatorCARVALHO, J. L. V. de
dc.creatorOLIVEIRA, L. A. de
dc.creatorPACHECO, S.
dc.date2014-10-17T11:11:11Z
dc.date2014-10-17T11:11:11Z
dc.date2014-10-17
dc.date2014
dc.date2016-02-18T11:11:11Z
dc.date.accessioned2026-06-30T23:09:04Z
dc.descriptionThe purpose of this study was to survey information on the effect of the type of package and packaging system of the product to preserve the nutritional and sensorial quality of biofortified fried cassava chips.
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY & EXPO, 17., 2014, Montreal. Book of abstracts. [S.l.]: IUFoST, 2014. Ref. UP488.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/997551
dc.identifier.urihttp://hdl.handle.net/123456789/375210
dc.languageeng
dc.rightsopenAccess
dc.subjectMandioca frita
dc.subjectBiofortificação
dc.subjectEstabilidade
dc.subjectQualidade nutricional
dc.subjectChips
dc.subjectEmbalagem
dc.titleStability of biofortified cassava fried chips.
dc.typeResumo em anais e proceedings

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Embrapa Agroindústria de Alimentos (CTAA)