Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional co...
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| Publicat a: | Ciência e Tecnologia de Alimentos |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=395940117018 |
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