Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour

Article English OPEN
Paula Villela; Ângela Giovana Batista; Nísia Andrade Villela Dessimoni-Pinto;
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: Food Science and Technology (issn: 1678-457X)
  • Related identifiers: doi: 10.1590/S0101-20612013005000082
  • Subject: Nutrition. Foods and food supply | Technology (General) | Savanna fruit | TX341-641 | drying | sensory | T1-995

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