Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

Autor: Elaine C. O. da Silva, Wilton P. da Silva, Josivanda P. Gomes, Cleide D. P. da S. e Silva, Leidjane M. de Souto, Zanelli R. T. Costa

Publikováno v: Revista Brasileira de Engenharia Agrícola e Ambiental v.23 n.11 2019
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 23, Iss 11, Pp 869-875 (2019)

Passion fruit has the peel (albedo and flavedo) as its major component and it can be used in the production of flour as source of nutrients and enrichment of food products. Thus, this study aimed to evaluate the production of flours from passion frui

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c274e7987f97421074c6c83d24da780c
https://doi.org/10.1590/1807-1929/agriambi.v23n11p869-875