Preparation, phytochemical and bromatological evaluation of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 12 Vol. 134

Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source

Monteiro, Silvaneide Alves, Barbosa, Manuella Macêdo, Maia da Silva, Francisco Felipe, Bezerra, Rosimary Fernandes, da Silva Maia, Keliane
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
134
Journal:
LWT
DOI:
10.1016/j.lwt.2020.110142
Date:
December, 2020
File:
PDF, 425 KB
2020
Conversion to is in progress
Conversion to is failed