Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut

Author:

de Oliveira Sousa Amanda Goulart,Fernandes Daniela Canuto,Alves Aline Medeiros,de Freitas Jullyana Borges,Naves Maria Margareth Veloso

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fundação de Amparo à Pesquisa do Estado de Goiás (FAPEG)

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Official methods of analysis;Association of Official Analytical Chemists (AOAC),1990

2. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

3. Determinações físicas em frutos e sementes de baru (Dipteryx alata Vog.), cajuzinho (Anacardium othonianum Rizz.) e pequi (Caryocar brasiliense Camb);Correia;Bioscience Journal,2008

4. The influence of processing techniques on the energy, ash properties and elemental composition of cashew nut (Anacardium occidentale Linn.);Fagbemi;Nutrition and Food Science,2008

5. Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brazilian Savanna;Fernandes;Journal of the Science of Food and Agriculture,2010

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