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September 1, 1998Journal of the Science of Food and AgricultureOpen Access

Development of extruded snacks using jatobá ( Hymenaea stigonocarpa Mart) flour and cassava starch blends

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Authors

YCYoon Kil ChangQuality and Reliability (Greece)MSMara R SilvaLGLuiz Carlos GutkoskiUniversidade Federal da Fronteira Sul

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Chang et al. (1998) studied this question.

synapsesocial.com/papers/6a8255cbaedbb2834ec6acaehttps://doi.org/10.1002/(sici)1097-0010(199809)78:1<59::aid-jsfa87>3.0.co;2-#
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