[Acid hydrolysis of mandioca].
The influence of time of hydrolysis, pression of the process, ratio of mass of flour and volume and concentration of the acid solution was studied in the hydrolytic processes for Cassava flour. The aim was to obtain fermentable sugars, and the results were submitted to variance analysis.
D000704:Analysis of Variance; D001938:Brazil; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005285:Fermentation; D005433:Flour; D005524:Food Technology; D006868:Hydrolysis; D002365:Manihot; D011312:Pressure; D013402:Sugar Alcohols / Q000032:analysis*; D013997:Time Factors
D013402:Sugar Alcohols
Hidrólise acida da mandioca