Evaluation of dehydrated marolo (Annona crassiflora) flour and carpels by freeze-drying and convective hot-air drying-Reference-Cited by-同舟云学术

Evaluation of dehydrated marolo (Annona crassiflora) flour and carpels by freeze-drying and convective hot-air drying

Published:2011-08 Issue:7 Volume:44 Page:2385-2390
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Corrêa S.C.,Clerici M.T.P.S.,Garcia J.S.,Ferreira E.B.,Eberlin M.N.,Azevedo L.

Funder

FAPEMIG

FAPESP

CNPq

FINEP

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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2. Effect of varying levels of heat and formaldehyde treatment of sardine fishmeal on nitrogen solubility, in vitro ammonia release and protein fractions;Ambasankar;Indian Journal of Animal Science,2010

3. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Science Today,1969

4. Official methods of analysis of the AOAC International;AOAC,1997

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

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