CHANGES IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND QUINOA FLOUR BLENDS

Lívia Giolo Taverna; Magali  Leonel; Martha Maria Mischan

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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CHANGES IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND QUINOA FLOUR BLENDS

Lívia Giolo Taverna ; Magali Leonel ¹ ; Martha Maria Mischan ²

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Lívia Giolo Taverna; Magali Leonel; Martha Maria Mischan. CHANGES IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND QUINOA FLOUR BLENDS. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/changes-in-physical-properties-of-extruded-snacks-from-sour-cassava-starch-and-q?lang=en>. Acesso em: 10 Jun. 2026. Copy citation

Lívia Giolo Taverna, 2022, CHANGES IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND QUINOA FLOUR BLENDS. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/changes-in-physical-properties-of-extruded-snacks-from-sour-cassava-starch-and-q?lang=en>. Copy citation

Lívia Giolo Taverna. (2022, May). CHANGES IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND QUINOA FLOUR BLENDS. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Lívia Giolo Taverna, CHANGES IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND QUINOA FLOUR BLENDS. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/changes-in-physical-properties-of-extruded-snacks-from-sour-cassava-starch-and-q?lang=en Copy citation

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¹ Centro de Raízes e Amidos Tropicais / Faculdade de Ciências Agronômicas / Universidade Estadual Paulista “Júlio de Mesquita Filho” ;

² UNESP/IBB / UNESP Botucatu

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Food Processing

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