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Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil

Author:

Gisleânia Dourado Landim Parente,Flora de Almeida Macêdo,Natasha Carolina Melo Diniz,Marta Maria da Conceição,Job Ubbink,Ana Luiza Mattos Braga

Publication:

International Journal of Gastronomy and Food Science

Publisher:

Elsevier

Date:

December 2021

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