| dc.contributor | Universidade Estadual Paulista (UNESP) | |
| dc.creator | Leonel, M. | |
| dc.creator | Cereda, M. P. | |
| dc.creator | Roau, X. | |
| dc.date | 2014-05-27T11:19:32Z | |
| dc.date | 2016-10-25T18:14:58Z | |
| dc.date | 2014-05-27T11:19:32Z | |
| dc.date | 2016-10-25T18:14:58Z | |
| dc.date | 1998-01-01 | |
| dc.date.accessioned | 2017-04-06T00:51:35Z | |
| dc.date.available | 2017-04-06T00:51:35Z | |
| dc.identifier | Tropical Science, v. 38, n. 4, p. 224-228, 1998. | |
| dc.identifier | 0041-3291 | |
| dc.identifier | http://hdl.handle.net/11449/65385 | |
| dc.identifier | http://acervodigital.unesp.br/handle/11449/65385 | |
| dc.identifier | 2-s2.0-0031770986 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/887116 | |
| dc.description | Cassava bagasse, the solid residue of the starch industry, was studied as a potential ingredient in high-fibre dietary products. The bagasse contained 80% of starch, 11.5% fibre, 1.14% ash and 0.85% of protein, and it had a pH of 5.8. Glucose was the major sugar and the hemicellulose content was 22.31%. Microscopic analysis of the bagasse revealed a large number of starch granules inside the parenchyma cells and fibres, as well as outside the cells. The bagasse may be used in high-fibre products, and total or partial hydrolysis of its starch content might increase its commercial value. | |
| dc.language | eng | |
| dc.relation | Tropical Science | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.subject | Cassava | |
| dc.subject | Dietary foods | |
| dc.subject | Fibres | |
| dc.subject | Residue | |
| dc.title | Cassava bagasse as a dietary food product | |
| dc.type | Otro | |
