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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

Influencia de la temperatura y la granulometría en el comportamiento higroscópico de la harina de tapioca

Juliana Rodrigues do CarmoGraduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará – UFPA, Belém, BrazilView further author information
&
Rosinelson da Silva PenaGraduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil;School of Food Engineering, Institute of Technology, Federal University of Pará – UFPA, Belém, BrazilCorrespondence[email protected]
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Pages 900-906 | Received 02 May 2019, Accepted 11 Sep 2019, Published online: 25 Oct 2019

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