Desenvolvimento de biscoitos a partir do resíduo da extração de suco de caju do cerrado Goiano

Autor: Medeiros, Jéssica Silva, dos Santos, Lorrane Soares, Ferreira, Samuel Viana, Viana, Letícia Fleury, Machado, Adriana Rodrigues

Publikováno v: Research, Society and Development, Vol 9, Iss 7, Pp e39973082-e39973082 (2020)
Research, Society and Development; Vol. 9 No. 7; e39973082
Research, Society and Development; Vol. 9 Núm. 7; e39973082
Research, Society and Development; v. 9 n. 7; e39973082
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The cashew residue is considered a raw material of paramount importance, in the agro-industrial system the full use of this residue is a goal that must be achieved. With that, the objective of this research was to develop and characterize cookies fro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::20441c8164d1b9ebf94e235a99bdcde2
http://rsd.unifei.edu.br/index.php/rsd/article/view/3082