Características físico-químicas, microbiológicas e sensoriais da farinha e cookies preparados a partir do rejeito negligenciado do caju (Anacardium occidentale L.)

Autor: Andréia da Cunha Bezerra, Débora Batista, Maria Aparecida Medeiros Maciel, Heryka Myrna Maia Ramalho, Ana Katarina Menezes da Cruz Soares, Jefferson Romáryo Duarte da Luz, Leonardo Bruno Aragão de Araújo

Publikováno v: Research, Society and Development; Vol. 10 No. 3; e38410313417
Research, Society and Development; Vol. 10 Núm. 3; e38410313417
Research, Society and Development; v. 10 n. 3; e38410313417
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Nowadays, one of the main objectives of biotechnological development of new products is linked to processes and methods improvement. In this sense, the aim of this work is to promote the sustainable development of the residue obtained from the cashew

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8382e98a4c27674709a22edbeb56ac9
https://doi.org/10.33448/rsd-v10i3.13417