Development and chemical characterization of flour obtained from the external mesocarp of "pequizeiro" fruit-Reference-Cited by-同舟云学术

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Development and chemical characterization of flour obtained from the external mesocarp of "pequizeiro" fruit

Published:2010-12 Issue:4 Volume:30 Page:940-948
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Soares Júnior Manoel Soares,Bassinello Priscila Zaczuk,Caliari Márcio,Reis Renata Cunha dos,Lacerda Diracy Betânia Cavalcante Lemos,Koakuzu Selma Nakamoto

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v30n4/v30n4a17.pdf

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Phenolic Compounds Characterization of Caryocar brasiliense Peel with Potential Antioxidant Activity;Plants;2024-07-23

2. Pequi Fruit Extract Increases Antioxidant Enzymes and Reduces Oxidants in Human Coronary Artery Endothelial Cells;Antioxidants;2022-02-28

3. Genetic diversity of Caryocar brasiliense Cambess. (Caryocaraceae: Malpighiales) among genotypes producing fruits with and without thorns in the endocarp;SCI FOR;2022

4. Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties;ACS Food Science & Technology;2021-12-14

5. Pequi (Caryocar brasiliense Camb.) by-product for lambs: performance, feed intake, and nutrient digestibility;Revista Colombiana de Ciencias Pecuarias;2020-10-19

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