Evaluation of nutritional composition of flour residue of mangaba processing

Vasconcelos, K M C S G; Costa, J G; Pavão, J M S J; Fonseca, S A; Miranda, P R B; Matos-Rocha, T J; Freitas, J D; Sousa, J S; Melo, I S V; Santos, A F.
Braz. j. biol ; 83: e248931, 2023. tab
Artículo en Inglés | LILACS, VETINDEX | ID: biblio-1345525

Similares

  1. Evaluation of nutritional composition of flour residue of mangaba processing.
  2. Mucilage from Yellow Pitahaya (<i>Selenicereus megalanthus</i>) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization.
  3. [Nutrient value of fruit in promising strawberry varieties].
  4. [Biological value of fruits and berries of Russian production].
  5. Non-conventional Tropical Fruits: Characterization, Antioxidant Potential and Carotenoid Bioaccessibility.
  6. Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary Fibers.
  7. Nutritional Composition and Antinutritional Factors of Five Wild Edible Fruits Grown in the Mekdela District, South of Wollo, Ethiopia.
  8. Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product.
  9. Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?
  10. New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market.