Development of candy “paçoca” from pequi almond
ABSTRACT: The pequi has an almond with interesting chemical characteristics, such as considerable proportions of proteins and lipids that can be applied in several products aiming to use this agro-industrial residue. This research tookadvantage of the almond for the development of sweet paçoca with...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Maria
2023-03-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782023000800752&lng=en&tlng=en |