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...
Guardat en:
| Publicat a: | Ciência e Tecnologia de Alimentos |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
|
| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=395940102017 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|