CARACTERIZAÇÃO DE FARINHAS DE FEIJÃO CRIOULO (Phaseolus vulgaris L.) E SUA UTILIZAÇÃO NA ELABORAÇÃO DE MAIONESE
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior === The objective of this study was to characterize the two landrace common bean flour (in shell and shelled) and then apply one of them in partial replacement of mayonnaise in egg yolk. After obtaining the flour, it was performed performan...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2016
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| Online Access: | http://repositorio.ufsm.br/handle/1/5793 |