Nutritional quality of the epicarp and mesocarp flours of...

Revista Brasileira de Engenharia Agrícola e Ambiental 2019 / 01 Vol. 23; Iss. 1

Nutritional quality of the epicarp and mesocarp flours of baru fruits submitted to drying

Silva, Daiana V., Oliveira, Daniel E. C. de, Resende, Osvaldo, Silva, Marco A. P. da, Barcelos, Keyla R.
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Volume:
23
Language:
english
Journal:
Revista Brasileira de Engenharia Agrícola e Ambiental
DOI:
10.1590/1807-1929/agriambi.v23n1p65-70
Date:
January, 2019
File:
PDF, 262 KB
english, 2019
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