The use of cashew apple residue as source of fiber in low fat hamburgers
VThe main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. Three formulations of hamburgers with increasing concentra...
保存先:
| 出版年: | Ciência e Tecnologia de Alimentos |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=395940111018 |
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