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

Autor:	da Silva, Elaine C. O., da Silva, Wilton P., Gomes, Josivanda P., da S. e Silva, Cleide D. P., de Souto, Leidjane M., Costa, Zanelli R. T.
Předmět:	PASSION fruit FLOUR FRUIT skins ALBEDO CHROMATICITY CARBOHYDRATES
Zdroj:	Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi; Nov2019, Vol. 23 Issue 11, p869-875, 7p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu