Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with func...
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| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200239 |
| País: | Brasil |
| Oai: | oai:scielo:S0101-20612017000200239 |