Results 181 to 190 of about 10,388 (217)

tapioca

2013
openaire   +1 more source

Traditional Brazilian foods based on partial gelatinization of cassava starch: tapioca pearls (“sagu”), Brazilian tapioca (“tapioquinha”), broken tapioca pearls (“tapioca”), and popped tapioca pearls (“farinha de tapioca”)

Olivier François Vilpoux, Marney Pascoli Cereda   +1 more
openaire   +1 more source

Tapioca (Cassava)

2017
T. Saraswathi, L. Pugalendhi
openaire   +1 more source

Tapioca Starch

2022
openaire   +1 more source

Preparation of clear noodles with mixtures of tapioca and high-amylose starches1Journal Paper J-16546 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project 3258.1

Carbohydrate Polymers, 1998
J Jane
exaly  

Phase Transitions of Tapioca Starch

1995
Garcia, V., Buleon, Alain, Colonna, Paul, Della Valle, Guy, Lourdin, Denis   +4 more
openaire   +2 more sources

Effect of cassava varieties on the sorption isotherm of tapioca grits

International Journal of Food Science and Technology, 2007
Ayoade Kuye, Lateef Sanni
exaly  

Chicken skin gelatin films with tapioca starch

Food Bioscience, 2020
Norizah Mhd Sarbon
exaly  

Clean technology for the tapioca starch industry in Thailand

Journal of Cleaner Production, 2009
Orathai Chavalparit, Maneerat Ongwandee   +1 more
exaly  

Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels

Food Hydrocolloids, 2008
Sanguansri Charoenrein
exaly