Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies
Author:
Affiliation:
1. Universidade Tecnológica Federal do Paraná, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38n4/1678-457X-cta-fst06717.pdf
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3. Caracterização físico-quimica das farinhas do pedúnculo do caju e da casca do maracujá;Alcântara S. R.;Revista Brasileira de Produtos Agroindustriais,2012
4. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits;Alkarkhi A. F. M.;Food Chemistry,2011
5. Efeito da extrusão sobre a adsorção de água de farinhas mistas pré-gelatinizadas de arroz e bagaço de jaboticaba;Ascheri D. P. R.;Food Science and Technology,2006
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