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Franciene de Almeida Villanova

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PASTING PROPERTIES OF CASSAVA STARCH OXIDIZED WITH OZONE UNDER DIFFERENT pH LEVELS
Food Chemistry

Bruna Klein ; Vania Zanella Pinto ¹ ; Nathan Vanier ² ; Franciene de Almeida Villanova ; Luiz Carlos Gutkoski ³ ; Alvaro Renato Guerra Dias ¹

¹ Universidade Federal de Pelotas ;

² Department of Agroindustrial Science and Technology, Federal University of Pelotas ;

³ Centro de Pesquisa em Alimentação / UPF / Universidade de Passo Fundo, Curso de Engenharia de Alimentos – Centro de Pesquisa em Alimentação

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Co-authors (5)

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THE LEVELS OF FREE AND BOUND PHENOLICS IN GRAIN RICE PIGMENT HAS BEEN UNDERESTIMATED: REVISED CONDITIONS OF EXTRACTION