Nutritional, anti-nutritional and technological functionality of flour from Libidibia ferrea
<p>The purpose was to develop new ingredients for the food industry. The flours were obtained from the bark and the fruit of juca (<em>Libidibia ferrea</em>) by grinding and drying in an air circulation greenhouse. The flours were analyzed in terms of nutritional, anti-nutritional,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia da Paraíba
2021-02-01
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| Series: | Revista Principia |
| Subjects: | |
| Online Access: | https://periodicos.ifpb.edu.br/index.php/principia/article/view/4642 |