Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog)-Reference-Cited by-同舟云学术

Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog)

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MOREIRA Mariele Rodrigues¹^ORCID,CAETANO Kelly Aparecida¹,MING Chiu Chih¹,RIBEIRO Ana Paula Badan¹,CAPITANI Caroline Dario¹

Affiliation:

1. Universidade Estadual de Campinas, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101228&tlng=en

Reference39 articles.

1. Avaliação química e física de componentes do baru (Dipteryx alata Vog.) para estudo da vida de prateleira;Alves A. M.;Pesquisa Agropecuária Tropical,2010

2. Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: a comprehensive review;Alves-Santos A. M.;NFS Journal,2021

3. Approved methods of the American Association of Cereal Chemists,2000

4. Official methods and recommended practices of the American Oil Chemists’ Society,2009

5. Manganese;Aschner M.;Advances in Nutrition,2017

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1. Development and Characterisation of Functional Bakery Products;Physchem;2024-07-17

2. Baru (Dipteryx alata Vog.) agro-industrial by-products promote the growth and metabolism of probiotic strains;Journal of Applied Microbiology;2023-09

3. The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market;Frontiers in Sustainable Food Systems;2023-04-27