Water solubility and thickness of cassava flour, glycerol and castor bean cake composites from renewable fuel industry.

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dc.contributorJUAN ANTONIO RUANO ORTIZ, UFRRJ; CAION VIEIRA COSTA, UFRRJ; FARAYDE MATTA FAKHOURI, UNICAMP; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; CRISTINA YOSHIE TAKEITI, CTAA.
dc.creatorORTIZ, J. A. R.
dc.creatorCOSTA, C. V.
dc.creatorFAKHOURI, F. M.
dc.creatorCARVALHO, C. W. P.
dc.creatorASCHERI, J. L. R.
dc.creatorTAKEITI, C. Y.
dc.date2011-04-09T22:24:40Z
dc.date2011-04-09T22:24:40Z
dc.date2011-02-14
dc.date2010
dc.date2011-04-10T11:11:11Z
dc.date.accessioned2026-06-30T23:07:14Z
dc.identifierIn: INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE APPLICATIONS OF NANOTECHNOLOGIES, 2010, São Pedro, SP. [Anais...]. São Pedro, SP: Aptor Software, 2010. p. 215.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/876958
dc.identifier.urihttp://hdl.handle.net/123456789/374400
dc.languageeng
dc.rightsopenAccess
dc.subjectFarinha de mandioca
dc.subjectTorta de mamona
dc.subjectGlicerol
dc.subjectSolubilidade em água
dc.subjectExtrusão
dc.titleWater solubility and thickness of cassava flour, glycerol and castor bean cake composites from renewable fuel industry.
dc.typeResumo em anais e proceedings

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