Bioactive Compounds of the Brazil Nut (Bertholletia excelsa Bonpl.): Nutritional and Health Aspects
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-30182-8_15
Reference96 articles.
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3. dos Santos OV, Lopes AS, Azevedo GO, Santos ÂC (2010) Processing of Brazil-nut flour: characterization, thermal and morphological analysis. Ciênc Tecnol Aliment 30:264–269. https://doi.org/10.1590/s0101-20612010000500040
4. Santos OV, Corrêa NCF, Soares FASM, Gioielli LA, Costa CEF, Lannes SCS (2012) Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes. Food Res Int 47:253–258. https://doi.org/10.1016/j.foodres.2011.06.038
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