Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/997551
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dc.contributor.authorALVES, R. M. V.pt_BR
dc.contributor.authorCAMPOS, A. C. M. G. dept_BR
dc.contributor.authorITO, D.pt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.contributor.authorOLIVEIRA, L. A. dept_BR
dc.contributor.authorPACHECO, S.pt_BR
dc.date.accessioned2014-10-17T11:11:11Zpt_BR
dc.date.available2014-10-17T11:11:11Zpt_BR
dc.date.created2014-10-17pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY & EXPO, 17., 2014, Montreal. Book of abstracts. [S.l.]: IUFoST, 2014. Ref. UP488.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/997551pt_BR
dc.descriptionThe 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectMandioca fritapt_BR
dc.subjectBiofortificaçãopt_BR
dc.subjectEstabilidadept_BR
dc.subjectQualidade nutricionalpt_BR
dc.subjectChipspt_BR
dc.titleStability of biofortified cassava fried chips.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-02-18T11:11:11Zpt_BR
dc.subject.thesagroEmbalagempt_BR
riaa.ainfo.id997551pt_BR
riaa.ainfo.lastupdate2016-02-18pt_BR
dc.contributor.institutionROSA 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.pt_BR
Appears in Collections:Resumo em anais de congresso (CTAA)

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