Review of sour cassava starch production in rural Colombian areas

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorZakhia, N.
dc.creatorDufour, D.
dc.creatorChuzel, G.
dc.creatorGriffon, D.
dc.date2014-05-27T11:18:10Z
dc.date2016-10-25T18:14:12Z
dc.date2014-05-27T11:18:10Z
dc.date2016-10-25T18:14:12Z
dc.date1996-12-01
dc.date.accessioned2017-04-06T00:48:38Z
dc.date.available2017-04-06T00:48:38Z
dc.identifierTropical Science, v. 36, n. 4, p. 247-255, 1996.
dc.identifier0041-3291
dc.identifierhttp://hdl.handle.net/11449/64966
dc.identifierhttp://acervodigital.unesp.br/handle/11449/64966
dc.identifier2-s2.0-0030513256
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/886735
dc.descriptionSour cassava starch is traditionally produced in Latin America for preparation of cheesebreads such as 'pan de yuca' and 'pandebono' in Colombia, and 'pao de queijo' in Brazil. The processing involved is described and improvements suggested. Criteria for quality assessment of sour cassava starch are based on consumers' requirements. Recommendations are made for improving the processing and product quality. Alternatives are given for extending the potential value of this traditional foodstuff.
dc.languageeng
dc.relationTropical Science
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectbreadmaking
dc.subjectcassava
dc.subjectColombia
dc.subjectequipment
dc.subjectsmall-scale processing
dc.subjectsocioeconomics
dc.subjectstarch
dc.subjectManihot esculenta
dc.titleReview of sour cassava starch production in rural Colombian areas
dc.typeOtro


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