ACEITABILIDADE E QUALIDADE FÍSICO-QUÍMICA DE PAÇOCAS ELABORADAS COM AMÊNDOA DE BARU
Baru ( Dipteryx alata Vog.), a typical fruit from the Brazilian Savannah, is used for producing cereal bars, cookies, and other typical dishes from the Goiás State (Brazil) gastronomy. This study aimed to evaluate the physical and chemical features, as well as acceptability, of paçoc...
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| Опубликовано в:: | Pesquisa Agropecuária Tropical |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Português |
| Опубликовано: |
Universidade Federal de Goiás
2012
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| Предметы: | |
| Online-ссылка: | https://www.redalyc.org/articulo.oa?id=253023669005 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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