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Tecnologia de farinha de mandioca

By: Contributor(s): Material type: ArticleArticleLanguage: Portuguese Description: 13(145):60-62Subject(s): LOC classification:
  • 29470
 In: Informe AgropecuarioSummary: Se describen brevemente las tecnicas generales de produccion y estandares de calidad de HY en Brasil. Los 2 grupos principales de HY, denominados HY sin tostar (farinha d'agua) y HY seca, se diferencian en sus procesos de produccion; en la primera, las raices lavadas se someten a maceracion antes de pelarse, un paso que no se hace en la segunda. La HY sin tostar se subdivide en fina y gruesa y la HY seca en fina beneficiada, fina y gruesa. La HY tambien se define por color: blanco, amarillo y otros. Se presenta la composicion fisica y quimica de los tipos de HY 1, 2 y 3, como tambien indicaciones sobre el tipo 4 y HY que no cumple los estandares de clasificacion. (CIAT)Summary: General CF production techniques and quality standards in Brazil are briefly described. The 2 main groups of CF-- namely, nonroasted CF (farinha d'agua) and CF--differ in their production processes; in the 1st, the washed roots are macerated before peeling, a step not followed in the 2nd. Nonroasted CF is divided into fine and coarse types, and CF into fine conditioned, fine, and coarse. Flours are also defined by color: white, yellow, and others. The physicochemical compositions of CF types 1, 2 and 3 are given, as well as indications regarding type 4 and CF not complying with the classification standards. (CIAT)
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Journal Article Journal Article CIAT Library Document collection CINFOS Document Collection CINFOS 29470 (Browse shelf(Opens below)) c.1 Short Loan 100060992
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Se describen brevemente las tecnicas generales de produccion y estandares de calidad de HY en Brasil. Los 2 grupos principales de HY, denominados HY sin tostar (farinha d'agua) y HY seca, se diferencian en sus procesos de produccion; en la primera, las raices lavadas se someten a maceracion antes de pelarse, un paso que no se hace en la segunda. La HY sin tostar se subdivide en fina y gruesa y la HY seca en fina beneficiada, fina y gruesa. La HY tambien se define por color: blanco, amarillo y otros. Se presenta la composicion fisica y quimica de los tipos de HY 1, 2 y 3, como tambien indicaciones sobre el tipo 4 y HY que no cumple los estandares de clasificacion. (CIAT) spa

General CF production techniques and quality standards in Brazil are briefly described. The 2 main groups of CF-- namely, nonroasted CF (farinha d'agua) and CF--differ in their production processes; in the 1st, the washed roots are macerated before peeling, a step not followed in the 2nd. Nonroasted CF is divided into fine and coarse types, and CF into fine conditioned, fine, and coarse. Flours are also defined by color: white, yellow, and others. The physicochemical compositions of CF types 1, 2 and 3 are given, as well as indications regarding type 4 and CF not complying with the classification standards. (CIAT) eng

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