Rheological and heating properties of cassava starch, glycerol and acerola pulp blends.

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dc.contributorMÔNICA GUIMARÃES FARIAS, UFRRJ; ANDRESA VIANA RAMOS, UFRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA.
dc.creatorFARIAS, M. G.
dc.creatorRAMOS, A. V.
dc.creatorCARVALHO, C. W. P. de
dc.creatorASCHERI, J. L. R.
dc.date2013-10-08T11:11:11Z
dc.date2013-10-08T11:11:11Z
dc.date2013-10-08
dc.date2013
dc.date2016-02-22T11:11:11Z
dc.date.accessioned2026-06-30T23:08:38Z
dc.identifierIn: BRAZILIAN CONFERENCE ON RHEOLOGY, 6., 2013, Rio de Janeiro. Proceedings... Rio de Janeiro: PUC-RJ, 2013.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/968020
dc.identifier.urihttp://hdl.handle.net/123456789/375032
dc.languageeng
dc.rightsopenAccess
dc.subjectAmido de mandioca
dc.subjectGlicerol
dc.subjectPolpa de acerola
dc.subjectGelatinização
dc.titleRheological and heating properties of cassava starch, glycerol and acerola pulp blends.
dc.typeArtigo em anais e proceedings

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