[Acid hydrolysis of mandioca].

Name: [Acid hydrolysis of mandioca].
Keywords: Analysis of Variance, Manihot, Sugar Alcohols, Time Factors, Chemical Phenomena, Chemistry, Physical, Hydrolysis, Fermentation, Flour, Pressure

A J, Colombo; B, Schneiderman; R, Baruffaldi; R, Nacco

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Article . 1976

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[Acid hydrolysis of mandioca].

descriptionPublicationkeyboard_double_arrow_right Article 01 Sep 1976 Portuguese Journal:Revista de farmacia e bioquimica da Universidade de Sao Paulo, volume 13 (issn: 0370-4726,

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Authors: A J, Colombo; B, Schneiderman; R, Baruffaldi; R, Nacco;

pmid: 1228838

[Acid hydrolysis of mandioca].

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Abstract

The influence of time of hydrolysis, pression of the process, ratio of mass of flour and volume and concentration of the acid solution was studied in the hydrolytic processes for Cassava flour. The aim was to obtain fermentable sugars, and the results were submitted to variance analysis.

Keywords

Analysis of Variance, Manihot, Sugar Alcohols, Time Factors, Chemical Phenomena, Chemistry, Physical, Hydrolysis, Fermentation, Flour, Pressure, Food Technology, Brazil

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