Physicochemical, functional and flow properties of a coffee husk flour
It was analyzed the feasibility of using coffee husk flour in food production, through the determination of its physicochemical, functional and flow properties. The results showed that coffee husk flour is rich in crude fiber (13.94 g/100 g d.s.), ash (7.86 g/100 g d.s.) and proteins (8.3 g/100 g d....
Na minha lista:
| Udgivet i: | CIENCIA ergo-sum, Revista Científica Multidisciplinaria de Prospectiva |
|---|---|
| Principais autores: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Universidad Autónoma del Estado de México
2023
|
| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=10475688006 https://www.redalyc.org/journal/104/10475688006/ https://www.redalyc.org/journal/104/10475688006/html/ https://www.redalyc.org/journal/104/10475688006/10475688006.epub https://www.redalyc.org/journal/104/10475688006/movil https://doi.org/10.30878/ces.v30n3a7 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|