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...
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| Publié dans: | Ciência e Tecnologia de Alimentos |
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| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| Sujets: | |
| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=395940111018 |
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