Ładowanie...
Zródło

Literatura:
Adebowale, A.A. Sanni, L. O. and Onitilo, M.O.  Chemical composition and pasting properties of
tapioca grits from different cassava varieties and roasting methods, African Journal of Food Science. Vol (2) pp. 077-082, July, 2008.
Adelodun Lawrence Kolapo, Morenike Olayinka Sanni, A comparative evaluation of the macronutrient and micronutrient profiles of soybean-fortified gari and
tapioca,
Food and Nutrition Bulletin,
vol. 30, 2009, The United Nations University.
Simone de Souza Montes, Laís Maciel Rodrigues, Ryzia de Cássia Vieira Cardoso, Tapioca and rice flour cookies: technological, nutritional and sensory properties, Ciênc. Agrotec., Lavras, v. 39, n. 5, p. 514-522, set./out., 2015.
Diane F. Birt, Terri Boylston, Suzanne Hendrich, Resistant Starch: Promise for Improving Human Healt, American Society for Nutrition. Adv. Nutr. 4: 587–601, 2013.
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5733/2