Physicochemical and sensory analyses of sequilhos produced with non-conventional food plants: arrowroot, licuri and wild passion fruit shell

Autor: Carolina Couto Ribas OLIVEIRA, Bárbara Reges FEITOSA, Volnei Brito de SOUZA, Fabricio Luiz TULINI, Marcos Vidal MARTINS

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e42721, Published: 02 MAY 2022

The presented study aimed to produce sequilhos with Non-Conventional Food Plants (arrowroot and licuri), using different proportions of wild passion fruit shell powder (PFP). These products were analyzed with regards to the proximal composition (ash,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d9cd16f12cd45eb0a345977064bedf2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101110