Preparation and characterization of sequilhos-type biscuits added with almond flour of Acrocomia intumescens

Acrocomia intumescens (“macaúba”) is a species that during processing generates a large amount of waste. The use of this residue for the production of flour for incorporation into food products is a way to minimize the cost and nutritionally enrich the final product. This work aimed to develop and a...

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Detalles Bibliográficos
Autores principales: da Silva, Maria Michele Alves, Feitosa, Maria Karine de Sá Barreto, Palitot, Lúcia Emanuele Barros Teixeira, Coutinho, Henrique Douglas Melo, de Vasconcelos, John Eversong Lucena, dos Santos, Francisco Antonio Vieira, de Lisbôa, Cícera Gomes Cavalcante, Raposo, António, Alfheeaid, Hani A., Alsharari, Zayed D., Alturki, Hmidan A., Alhaji, Jwaher Haji, de Sousa, Erlânio Oliveira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9608797/
https://www.ncbi.nlm.nih.gov/pubmed/36313115
http://dx.doi.org/10.3389/fnut.2022.1009455

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9608797/
https://www.ncbi.nlm.nih.gov/pubmed/36313115
http://dx.doi.org/10.3389/fnut.2022.1009455

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