Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)
The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can b...
Uloženo v:
| Vydáno v: | Ciência e Tecnologia de Alimentos |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
|
| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=395948027006 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|