Physical and chemical characteristics of cashew nut flour stored and packaged with different packages
Author:
Affiliation:
1. Universidade Federal de Mato Grosso, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n4/0101-2061-cta-1678-457X27516.pdf
Reference43 articles.
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3. Efeito da umidificação, tratamento térmico e deformação sobre a decorticação da castanha de caju ‘CCP-76’ por meio de impacto único e direcionado;Araujo M. C.;Engenharia Agrícola,2006
4. Embalagens e suas interações com os alimentos;Azeredo H. M. C.,2012
5. Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts;Bakkalbaşi E.;LWT - Food Science and Technology (Campinas.),2011
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