Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product-Reference-Cited by-同舟云学术

Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product

Published:2023 Issue:2 Volume:95 Page:
ISSN:1678-2690
Container-title:Anais da Academia Brasileira de Ciências
language:
Short-container-title:An. Acad. Bras. Ciênc.

Author:

CUNHA MARIANA C. DA¹^ORCID,TERRA LAILA H.¹^ORCID,CAMPOS E SOUSA PIÊTRA¹^ORCID,VILELA DAIANA R.¹^ORCID,OLIVEIRA ANA LÁZARA¹^ORCID,SILVA JÉSSYCA S.¹^ORCID,SIMÃO SÉRGIO DOMINGOS¹^ORCID,PEREIRA JOELMA¹^ORCID,ALVES JOSÉ GUILHERME L.F.¹^ORCID,CARVALHO ELISÂNGELA ELENA N. DE¹^ORCID,VILAS BOAS EDUARDO V.B.¹^ORCID

Affiliation:

1. Universidade Federal de Lavras, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652023000300501&tlng=en

Reference54 articles.

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3. Physical and nutritional characteristics of pequi fruits from Tocantins, Goiás and Minas Gerais;ALVES AM;Brazilian J Food Technol,2014

4. Frutos do Cerrado: Panorama, resgate cultural e aproveitamento culinário, 1st ed;ARRUDA HS,2015

5. Caracterização química, funcionalidade e toxicidade do pequi;ARRUDA HS;Nutri Brasil,2012

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