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Autor:
CUNHA, MARIANA C. DA, TERRA, LAILA H., CAMPOS E SOUSA, PIÊTRA, VILELA, DAIANA R., OLIVEIRA, ANA LÁZARA, SILVA, JÉSSYCA S., SIMÃO, SÉRGIO DOMINGOS, PEREIRA, JOELMA, ALVES, JOSÉ GUILHERME L.F., CARVALHO, ELISÂNGELA ELENA N. DE, VILAS BOAS, EDUARDO V.B.
Publikováno v:
Anais da Academia Brasileira de Ciências, Volume: 95, Issue: 2, Article number: e20201550, Published: 07 JUL 2023
This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::bc2faef1812334b61a65a57235172a99
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000300501&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000300501&lng=en&tlng=en
