Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies

Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with func...

Full description

Bibliographic Details
Main Authors: Kelly Aparecida CAETANO, Juliana Muselli CEOTTO, Ana Paula Badan RIBEIRO, Francielli Pires Ribeiro de MORAIS, Roseli Aparecida FERRARI, Maria Teresa Bertoldo PACHECO, Caroline Dario CAPITANI
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005002105&lng=en&tlng=en