Processamento e avaliação da estabilidade da farinha de banana verde
The objective of this work was to produce and evaluate the stability of green banana flour during 90 days of storage at 26ºC, as an option in the use of surplus production contributes to the waste minimization. The samples had been stored in polyethylene terephtalate (PET) packing, capacity 300g. Tw...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade Nove de Julho
2010-01-01
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| Series: | Exacta |
| Online Access: | http://www.redalyc.org/articulo.oa?id=81016917011 |