Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging
Food industries have been concerned about managing the waste generated by their production processes in order to minimize environmental impacts and also about the development of formulations with different and innovative ingredients such as fruits from the Brazilian savanna. Seeking to meet the expe...
Uloženo v:
| Vydáno v: | Ciência e Tecnologia de Alimentos |
|---|---|
| Hlavní autoři: | , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
|
| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=395940118019 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|