CREM (Tropaeolum pentaphyllum Lam): CARACTERIZAÇÃO QUÍMICA, ANTIOXIDANTE E SUA APLICAÇÃO COMO CONDIMENTO EM UMA PASTA VEGETAL

CREM (Tropaeolum pentaphyllum Lam): CARACTERIZAÇÃO QUÍMICA, ANTIOXIDANTE E SUA APLICAÇÃO COMO CONDIMENTO EM UMA PASTA VEGETAL

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior === The present study had by object analyze the chemical composition of crem (Tropaeolum pentaphyllum Lam) and posteriorly check the effect of this tubercle used as condiment in the shelf life of a vegetable paste the chickpea base. Firstly...

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Bibliographic Details
Main Author:	Simões, Greice Dotto
Other Authors:	Hecktheuer, Luisa Helena Rychecki
Format:	Others
Language:	Portuguese
Published:	Universidade Federal de Santa Maria 2015
Subjects:	Condimento Antioxidantes Crem (tropaeolum pentaphyllum lam) Pasta vegetal Condiment Antioxidants Vegetable paste CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Online Access:	http://repositorio.ufsm.br/handle/1/5787

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