Peach palm flour: production, hygroscopic behaviour and application in cookies

In this work, two types of flour from peach palm fruits (Bactris gasipaes) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flo...

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Detalles Bibliográficos
Autores principales: Silva Ribeiro, Gessica, Conceição Monteiro, Mariana Karolyne, Rodrigues do Carmo, Juliana, da Silva Pena, Rosinelson, Campos Chisté, Renan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8144666/
https://www.ncbi.nlm.nih.gov/pubmed/34041403
http://dx.doi.org/10.1016/j.heliyon.2021.e07062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8144666/
https://www.ncbi.nlm.nih.gov/pubmed/34041403
http://dx.doi.org/10.1016/j.heliyon.2021.e07062

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