Título:	Stability of biofortified cassava fried chips.
Autor:	ALVES, R. M. V. CAMPOS, A. C. M. G. de ITO, D. CARVALHO, J. L. V. de OLIVEIRA, L. A. de PACHECO, S.
Afiliación:	ROSA 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.
Año:	2014
Referencia:	In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY & EXPO, 17., 2014, Montreal. Book of abstracts. [S.l.]: IUFoST, 2014. Ref. UP488.
Descripción:	The 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.
Thesagro:	Embalagem
Palabras clave:	Mandioca frita Biofortificação Estabilidade Qualidade nutricional Chips
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CTAA)