Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.)
The buriti (Mauritia flexuosa L) shows high percentage of sugar, proteins, and carotenoids among others. The developing of the cereal bar added with dehydrated fruit has become a very important activity due its popularity, practicality, nutritional value and sensory characteristics. This work had as...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá
2017-08-01
|
| Series: | Journal of Bioenergy and Food Science |
| Subjects: | |
| Online Access: | http://periodicos.ifap.edu.br/index.php/JBFS/article/download/137/188 |