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Autor:
Almeida Neto, Manoel Alves de, Souza, Tassiane Alves de, Costa, Maíra Gabriela Oliveira, Nassur, Rita de Cássia Mirela Resende
Publikováno v:
Research, Society and Development; Vol. 10 No. 10; e391101018953
Research, Society and Development; Vol. 10 Núm. 10; e391101018953
Research, Society and Development; v. 10 n. 10; e391101018953
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 10; e391101018953
Research, Society and Development; v. 10 n. 10; e391101018953
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The present study aimed to obtain and evaluate banana peel flours (Musa spp.) at different stages of maturation in the formulation of edible coatings to be applied to banana fruits, aiming at extending their shelf life and technological evaluation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::7c73fd8cf668cf2647f51da5f79defb7
https://rsdjournal.org/index.php/rsd/article/view/18953
https://rsdjournal.org/index.php/rsd/article/view/18953
