Effect of pre-gelatinized temperature on physical and nutritional content of indonesian instant cassava leaves porridge: rowe luwa

Overview of attention for article published in Brazilian Journal of Food Technology, January 2022

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Artigo estuda o efeito da temperatura de pré-gelatinização sobre a qualidade física e o conteúdo nutricional do mingau instantâneo de #roweluwa, mingau de folhas de mandioca, típico da Indonésia. https://t.co/X48ROOOC3B Imagem: Ro'o luwa. (Foto: https://

02 Dec 2022

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