Propriedades químicas e funcionais da casca de mamão verde submetida à secagem em diferentes temperaturas e aplicação em pães

Autor: Carvalho, Juliana Benevides, Marques, Kescyla Haycila da Silva Rocha, Mesquita, Abner Alves, Paula, Guilherme Henrique de, Lima, Maria Siqueira de, Ferreira, Samuel Viana, Medeiros, Jéssica Silva, Teixeira, Pamella Cristina, Nicolau, Edmar Soares, Silva, Marco Antônio Pereira da

Publikováno v: Research, Society and Development, Vol 9, Iss 5, Pp e29953154-e29953154 (2020)
Research, Society and Development; Vol. 9 No. 5; e29953154
Research, Society and Development; Vol. 9 Núm. 5; e29953154
Research, Society and Development; v. 9 n. 5; e29953154
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this study was use green papaya peel, in order to evaluate the chemical and functional properties after drying at different temperatures, and to evaluate the sensory acceptability of breads added with flour from the green papaya peel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::85507a1d7b7477e203c2fefcd1a5de12
http://rsd.unifei.edu.br/index.php/rsd/article/view/3154