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...
Spremljeno u:
| Izdano u: | Ciência e Tecnologia de Alimentos |
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| Glavni autori: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Teme: | |
| Online pristup: | https://www.redalyc.org/articulo.oa?id=395940117018 |
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