INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES
ABSTRACT This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Fruticultura
2016-01-01
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| Series: | Revista Brasileira de Fruticultura |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300701&lng=en&tlng=en |