Machado AV, Araújo FMMC de, Pereira J. EFFECT OF THE SCALDING IN THE MICROSCOPY PROPERTIES AND OF CRYSTALLIZATION OF THE SOUR CASSAVA STARCH. Green Journal [Internet]. 2010 May 18 [cited 2024 Nov. 22];5(2):169-74. Available from: https://gvaa.com.br/revista/index.php/RVADS/article/view/287