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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |