doi.org/10.1016/j.foodchem.2022.132587

Valorization of the baru (Dipteryx alata Vog.) processing chain: Technological properties of defatted nut flour and oil solubility in ethanol and isopropanol

..., Christianne Elisabete da Costa Rodrigues
34
Food Chemistry9.80
Volume: 383, Pages: 132587 - 132587
Published: Feb 26, 2022
Paper Fields
Paper Details
Title
Valorization of the baru (Dipteryx alata Vog.) processing chain: Technological properties of defatted nut flour and oil solubility in ethanol and isopropanol
DOI
doi.org/10.1016/j.foodchem.2022.132587
Published Date
Feb 26, 2022
Journal
Food Chemistry
Volume
383
Pages
132587 - 132587
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