<b>Development of cassava cake enriched with its own bran and <i>Spirulina platensis</i></b> - doi: 10.4025/actascitechnol.v34i4.10687

Authors

  • Meire Franci Polonio Navacchi Universidade Estadual de Maringá
  • João Carlos Monteiro de Carvalho Universidade de São Paulo
  • Katiuchia Pereira Takeuchi Universidade Federal de Goiás
  • Eliane Dalva Godoy Danesi Universidade Estadual de Maringá

DOI:

https://doi.org/10.4025/actascitechnol.v34i4.10687

Keywords:

bakery products, single cell protein, manioc, nutritional enrichment, sensorial acceptance

Abstract

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Author Biographies

Meire Franci Polonio Navacchi, Universidade Estadual de Maringá

João Carlos Monteiro de Carvalho, Universidade de São Paulo

Katiuchia Pereira Takeuchi, Universidade Federal de Goiás

Eliane Dalva Godoy Danesi, Universidade Estadual de Maringá

A

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Published

2012-05-31

How to Cite

Navacchi, M. F. P., Carvalho, J. C. M. de, Takeuchi, K. P., & Danesi, E. D. G. (2012). <b>Development of cassava cake enriched with its own bran and <i>Spirulina platensis</i></b> - doi: 10.4025/actascitechnol.v34i4.10687. Acta Scientiarum. Technology, 34(4), 465–472. https://doi.org/10.4025/actascitechnol.v34i4.10687

Issue

Vol. 34 No. 4 (2012)

Section

Food Technology

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