The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview-Reference-Cited by-同舟云学术

The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview

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

Author:

COSTA Rebeca Desireé Souza da¹,RODRIGUES Antônio Manoel da Cruz¹,SILVA Luiza Helena Meller da¹^ORCID

Affiliation:

1. Universidade Federal do Pará, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v42/0101-2061-cta-fst82721.pdf

Reference66 articles.

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3. Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth);Basto G. J.;Lebensmittel-Wissenschaft + Technologie,2016

4. FA and unsaponifiable composition of five Amazonian palm kernel oils;Bereau D.;Journal of the American Oil Chemists’ Society,2003

5. Traditional foods;Bezerra C. V.,2016

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