Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels-Reference-Cited by-同舟云学术

Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels

Published:2021-08-06 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ANTONIASSI Rosemar¹^ORCID,MIRANDA Priscila Coutinho²,FERREIRA Gleize Fiaes³,VIEIRA Thais Maria Ferreira Souza⁴,FREITAS Sidinea Cordeiro de¹,MATSUURA Marilia Ieda da Silveira Folegatti⁵

Affiliation:

1. Embrapa Agroindústria de Alimentos, Brasil

2. Instituto Federal de Educação, Ciência e Tecnologia Baiano, Brasil

3. Universidade Federal do Recôncavo da Bahia, Brasil

4. Universidade de São Paulo, Brasil

5. Embrapa Meio Ambiente, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

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3. Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata;Antoniassi R.;Revista Brasileira de Fruticultura,2020

4. Avaliação das características de identidade e qualidade de amostras de azeite de oliva;Antoniassi R.;Brazilian Journal of Food Technology,1998

5. Official methods of analysis of AOAC International,2010

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2. Licury Cake in Diets for Lactating Goats: Intake, Digestibility, Feeding Behavior, Milk Production and Composition, and Nitrogen Metabolism;Animals;2023-08-06

3. Genetic diversity of Syagrus coronata and principal component analysis of phenotypic traits: a palm from the brazilian semiarid biome;Biodiversity and Conservation;2023-08-01