Harina de residuos de frutas en la elaboración de yogur

Autor: Ferrão, Tassiane Dos Santos, Freitas , Sávio Ferreira de, Machado, Vitória Cláudia Oliveira, Cruz, Braulio Crisanto Carvalho da

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e759119399
Research, Society and Development; Vol. 9 Núm. 11; e759119399
Research, Society and Development; v. 9 n. 11; e759119399
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Alternatives that enable the full use of food items are of great relevance in view of the high volume of wasted food, especially fruit. This way, the development of fruit residue flour arises as a possibility to reduce production losses, in addition

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::3a44915e93104b68b5085ff1524bb0fc
https://rsdjournal.org/index.php/rsd/article/view/9399