Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

Autor: Bruna Carolina Gadani, Lucas Silva Peixoto, Kelly Márcia Lazarotto Miléski, Juliana da Silva Agostini

Publikováno v: Food Science and Technology, Iss 0
Food Science and Technology, Volume: 37, Issue: 4, Pages: 657-662, Published: 02 MAY 2017
Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80b81b74246215d15f98e3fbe40e2f22
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005011102&lng=en&tlng=en