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Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry
Food Science and Technology
The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. All of sour cassava starch samples showed microbial counts within the values established by the current legislation. Drying process of raw cassavadoi:10.1590/fst.32117 fatcat:nfsuu26obbgnzkd5bp4d7hdheu