Development and chemical characterization of flour obtained from the external mesocarp of “pequizeiro” fruit
The objective of this work was to develop a recommendation for the chemical peeling of pequi fruit and characterize the flour obtained from the external mesocarp of “Pequizeiro”, pequi tree (Caryocar brasiliense Camb.). The technology applied to obtain the external mesocarp pequi flour included the...
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| 發表在: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| 主題: | |
| 在線閱讀: | https://www.redalyc.org/articulo.oa?id=395940102017 |
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