Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.)

Baru ( Dipteryx alata Vog.), a species of legume found in the Brazilian savannas, was investigated in this study for the composition of its flesh and seed. Thermal analyses, Thermogravimetry (TG), and Differential Scanning Calorimetry (DSC) were used to investigate the proteins in defatted meal,...

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Vydáno v:	Ciência e Tecnologia de Alimentos
Hlavní autoři:	Rita de Cássia Avellaneda GUIMARÃES, Simone Palma FAVARO, Anderson Dias Vieira de SOUZA, Cláudia Muniz SOARES, Ângela Alves NUNES, Lincoln Carlos Silva de OLIVEIRA, Michael Robin HONER
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Témata:	Agrociencias
On-line přístup:	https://www.redalyc.org/articulo.oa?id=395940112008
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